Slow Cooker Smoky Chipotle Brisket Tacos

If you want a deeply flavored, easy-to-make taco that becomes a family favorite, these Brisket Tacos deliver. The brisket is slow-cooked in a Crock Pot with a smoky chipotle rub and stout beer (or beef stock), shredded, and served warm in tortillas with roasted corn salsa and a creamy chipotle sauce for a satisfying balance of smoky, tangy, and creamy flavors.

“I make these at least once a month. My family (and friends) love these tacos. You HAVE to add the corn salsa, it makes them pop with so many yummy flavors and they all go well together. Putting this recipe permanently in my recipe box!”

– Jenn M.

This brisket taco recipe has been a standout on the blog for years and remains one of the most popular taco recipes. Raised in Oklahoma, I grew up on beef brisket, and after learning to find the cut more easily, I started making these tacos regularly. The slow-cooked brisket develops deep smoky and savory notes with just a touch of heat from the chipotle spice, while the corn salsa and creamy chipotle sauce provide fresh, crunchy, and silky contrasts.

Ingredients

Below are the key ingredients and helpful substitution suggestions for making these brisket tacos. For exact measurements, see the recipe card at the bottom of this page.

• Chipotle chili powder – the primary spice for the brisket rub. It provides a smoky, slightly spicy flavor. If you can’t find chipotle powder, regular chili powder will work but won’t deliver the same smokiness.
• Smoked paprika – boosts the smoky notes in the rub; use regular paprika if you prefer a milder flavor.
• Salt and black pepper – basic seasoning to enhance the meat’s flavor.
• Ground cumin – adds warm, earthy undertones to the rub.
• Beef brisket (flat cut) – a 2-pound trimmed flat cut brisket is recommended. The flat cut has the connective tissue that breaks down beautifully during low-and-slow cooking, making the meat tender and shred-able.
• Liquid smoke – a little goes a long way to enhance smokiness; if you prefer not to use liquid smoke, Worcestershire sauce is a good alternative.
• Stout beer (such as Guinness) – adds malty sweetness and depth. If you prefer not to cook with beer, substitute beef stock to keep the recipe gluten-free when serving on corn tortillas.

To make the creamy chipotle sauce, you’ll blend some of the liquid from the slow cooker with sour cream, a chipotle pepper in adobo sauce, garlic, fresh lime juice, and a bit of salt. This sauce ties the tacos together with bright acidity and smoky heat.

Instructions

1. Mix chipotle chili powder, smoked paprika, ground black pepper, kosher salt, and ground cumin in a small bowl. Rub this spice blend evenly over the brisket to coat all sides.
2. Place the seasoned brisket in a slow cooker. Pour liquid smoke and the stout beer (or beef stock) around the brisket—avoiding washing off the rub. Set the slow cooker to low and cook for 8–12 hours, or set to high and cook for 4–6 hours. The brisket is ready when it’s fork-tender and easily shreds.
3. Transfer the brisket to a cutting board and let it rest for 10 minutes. Shred the meat using two forks or meat shredding tools until you have tender strands of beef. Reserve some of the cooking liquid for the sauce.
4. To prepare the chipotle cream sauce, combine 1 cup sour cream, one chopped chipotle pepper in adobo (plus 1 teaspoon adobo sauce), 1 clove crushed garlic, 1 tablespoon fresh lime juice, ½ teaspoon salt, and about ¼ cup of the reserved slow-cooker liquid in a blender. Blend until smooth and creamy. Taste and adjust salt or lime to preference.
5. Warm 16 small tortillas by wrapping them in a damp towel and microwaving for about 60 seconds, or warm on a skillet. Fill each tortilla with shredded brisket, spoon on roasted corn salsa, drizzle with the creamy chipotle sauce, and add any additional toppings you like.