New Mexico Brisket Tacos on Arteflame Grill

Introduction

There’s something magical about tacos, especially when they’re built around smoky, juicy brisket infused with bold New Mexico flavors. Using the Arteflame grill, we use a combination of high-temp center-grate searing and flat-top slow grilling to get the perfect texture and flavor. These New Mexico Brisket Tacos are simple, mouthwatering, and ideal for any outdoor feast.

Ingredients

• 2 lbs beef brisket, trimmed
• 2 tbsp chili powder
• 1 tbsp smoked paprika
• 1 tsp cumin
• 2 tsp kosher salt
• 1 tsp black pepper
• 4 tbsp butter, for grilling
• 8 corn tortillas
• 1 cup shredded Monterey Jack cheese
• 1 cup fresh salsa
• Optional toppings: cilantro, diced onion, lime wedges

Instructions

Step 1: Fire Up the Arteflame Grill

1. Soak three paper napkins in vegetable oil.
2. Place the soaked napkins in the center of the Arteflame grill.
3. Stack dry firewood over the soaked napkins.
4. Light the paper and let the fire build for about 20 minutes.
5. The grill is ready when the center grate reaches about 1,000°F and the outer cooktop is sizzling hot.

Step 2: Season the Brisket

1. Mix chili powder, smoked paprika, cumin, salt, and pepper in a small bowl.
2. Rub the brisket generously with the spice blend on all sides.

Step 3: Sear the Brisket

1. Place the brisket directly on the center grill grate to sear for 2–3 minutes per side.
2. This locks in juices and adds a flavorful crust.
3. Move to the flat top griddle near the center for finishing.

Step 4: Reverse Sear and Cook to Temperature

1. Add a tablespoon of butter below the brisket for extra flavor and moisture.
2. Continue grilling on the flat top, flipping occasionally until internal temp is 15°F below your target (target for sliced brisket is 195°F, remove at 180°F).
3. Let rest for 15 minutes while keeping warm on a cooler part of the flat top.

Step 5: Heat the Tortillas and Assemble

1. Place tortillas on the flat cooktop to warm and slightly crisp, 20–30 seconds per side.
2. Thinly slice or shred the rested brisket.
3. Fill tortillas with brisket, sprinkle with cheese, and top with fresh salsa.
4. Add cilantro, onion, or lime if desired.

Tips

• Use butter on the flat top instead of oil for better flavor and browning.
• Always remove your meat from the grill 15°F before the final internal temperature—carryover heat finishes the job.
• Test grill hot zones: center is hottest, edges cooler—use these zones to control doneness.
• Don’t skip the rest time—it keeps your brisket juicy.
• Grill all toppings (onion, peppers) directly on the flat top for added flavor.

Variations

• Spicy Hatch Green Chile Brisket Tacos: Add roasted Hatch green chiles for that distinct New Mexico heat.
• Smoky Chipotle Lime Brisket Tacos: Add a chipotle-lime glaze to the brisket in the final 10 minutes of grill time.
• Cheesy Queso Brisket Tacos: Replace shredded cheese with a grilled queso drizzle cooked on the flat top.
• Southwest Guac Brisket Tacos: Top with fire-grilled avocado mashed with lime and grilled garlic.
• Breakfast Brisket Tacos: Add scrambled eggs and fire-seared bell peppers alongside the brisket.

Best Pairings

• Grilled Mexican street corn (elote) cooked on the outer flat top
• Charred jalapeño margaritas
• Grilled pineapple wedges
• Fire-roasted salsa and chips
• Black bean and corn salad cooked right on the griddle

Conclusion

These New Mexico Brisket Tacos are worthy of any cookout, combining bold flavor with top-tier grilling techniques on the Arteflame. High-heat searing and slow flat-top cooking brings out the absolute best in brisket.