Brisket “Barbacoa” Tacos

This taco is one of the best ways to repurpose brisket trim other than using it for sausage or hamburger grind. The “mohawk” is typically cut off the top of the brisket point to make the meat aerodynamic (see how to trim a brisket) This chunk of meat is rich, fatty, and full of flavor, making it perfect to cook barbacoa with. Cooked nearly exactly like a brisket, you’ll have a hard time telling the difference between beef cheek, or “cachet,” and this piece of brisket trim.

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