Brisket Burnt Ends Tacos With Pickled Red Onions And Salsa Verde


Make the pickled red onions

  • Add the sliced red onions to a mason jar or heat proof container.
  • Heat the vinegar, sugar, and salt in a microwave for 30 seconds or until the mixture is warm enough to dissolve the salt and sugar. Stir to dissolve.
  • Pour the liquid pickling mixture over the onions and let sit for at least 1 hour. These can be made ahead of time and stored in the refrigerator.

Make the salsa verde

  • Heat the oven broiler.
  • Line a sheet tray with aluminum foil. Husk the tomatillos, if necessary, and place them on the lined sheet tray.
  • Broil the tomatillos until they are blistered.
  • Place the roast tomatillo, garlic, onion, jalapeno, cilantro, lime juice, salt, and water in a blender and process until mixture is finely chopped.
  • Serve or store in refrigerator until ready.


  • Heat the Grobbel’s Gourmet Smokehouse Brisket Burnt Ends.
  • Heat a dry pan or griddle over medium heat. Cook the tortillas, 10-15 seconds per side.

Assemble the tacos with tortillas, burnt ends, pickled red onions, salsa verde, and additional cilantro for garnish.


  • 1 package of Grobbel’s Gourmet Smokehouse Brisket Burnt Ends
  • Cilantro, for garnish
  • 10 corn or flour tortillas
  • For the pickled onions
  • 1 red onion, thinly sliced
  • ½ cup apple cider vinegar
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • For the salsa verde
  • 1 pound fresh tomatillo
  • 3 cloves garlic
  • ½ cup diced white onion
  • 1 jalapeno, deseeded
  • ½ cup cilantro, leaves and stems, roughly chopped
  • Juice of 2 limes
  • 1 tablespoon salt
  • 2 tablespoons water


Brisket Burnt Ends Tacos With Pickled Red Onions And Salsa Verde