Recipe courtesy of The Pit Room

The Pit Room Brisket Taco

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 1 taco
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  1. Heat a large skillet over medium-high heat. Toast the flour tortilla on each side for approximately 30 seconds. On a cutting board, chop fresh smoked brisket into about 1/2-inch cubes and combine with the barbecue sauce in a small mixing bowl. Transfer the brisket to the warm tortilla and top with the Cheddar cheese, red salsa, sour cream and fresh cilantro.

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