Smoked Brisket Tacos with roasted tomato and chipotle guacamole

Serves 4 | Prep Time 20 min. | Cook Time 8 hr.
This dish goes perfectly with our Craig's Cuvee

2 lb. beef brisket, trimmed of silver skin
8 ea. Corn tortillas
3 ea. Plum tomatoes, halved, and seeded
1 T. olive oil
1 ea. Dried chipotle, chopped
1 ea. Shallot, diced
2 limes, juiced
2 ea. Avocado, diced
½ bu. Cilantro, chopped
Salt and pepper, to taste


  1. Season brisket with salt and pepper and smoke at 225ͦ for 6-8 hours.   To finish, place brisket on grill and continue to cook for an additional 30-45 minutes and until tender.
  2. Toss tomatoes in 1 t. olive oil. In a 300˚ oven, gently roast tomatoes for 30 minutes.  Remove, cool and dice.
  3. In a small saucepan, sauté shallots in 2 t olive oil for 2 minutes over low heat.  Add chopped chipotle and cook an additional 3 minutes.  Add diced tomato and set aside to cool.  Toss mixture with lime juice, avocado and cilantro.  Season with salt and pepper to taste.
  4. To serve, heat up tortillas on grill and add sliced brisket.  Top with guacamole.

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