# Smoked Brisket Shishito Chimichurri Tostadas

A flavorful dish featuring smoked brisket, shishito chimichurri, pickled red onions, and guacamole served on corn tostadas.

- Cuisine: American
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 12 lb packer brisket
- 0.25 cup Bear & Burton's Wsauce
- 2 tbsp Al Frugoni TX Salt & Pepper
- 2 tbsp blazingstarbbq Beef Rub
- 1 tbsp Kinder's Flavors Honey Brown Sugar
- 8 oz shishito peppers
- 4 oz sweet peppers
- 1 cup parsley
- 0.5 cup cilantro
- 4 garlic cloves
- 1 small shallot
- 2 tbsp red wine vinegar
- 2 tbsp lime juice
- 1 tbsp Kinder’s Chimichurri Seasoning
- 0.5 tsp crushed red pepper
- 0.75 cup olive oil
- 1 large red onion, thin sliced
- 0.75 cup red wine vinegar
- 0.75 cup warm water
- 1.5 tbsp sugar
- 1.5 tsp kosher salt
- 3 ripe avocados
- 2 tbsp lime juice
- 0.5 tsp kosher salt
- 0.5 Roma tomato, diced
- 2 tbsp diced onion
- 1 garlic clove, minced
- 2 tbsp chopped cilantro
- Corn tostadas
- Smoked brisket
- Guacamole
- Shishito chimichurri
- Pickled red onions
- Cotija cheese
- Cilantro

## Instructions

1. Trim brisket to a ¼” fat cap.
2. Coat brisket evenly with Wsauce.
3. Season all sides of the brisket with TX Salt & Pepper, Blazing Star Beef Rub, and Honey Brown Sugar.
4. Smoke brisket indirect at 250°F until bark is set and internal temp reaches 170–175°F.
5. Wrap brisket tightly and continue cooking until probe tender at 200–203°F.
6. Rest wrapped brisket at least 3 hours in a cooler or warm oven.
7. Slice brisket against the grain.
8. Blister shishito and sweet peppers over high heat until charred and softened.
9. Rough chop the blistered peppers.
10. Blend chopped peppers with remaining chimichurri ingredients until loose and spoonable.
11. Combine onion, vinegar, warm water, sugar, and salt for the pickled red onions.
12. Shake the pickled red onion mixture and let sit 30 minutes.
13. Mash avocados with lime juice and salt for the guacamole.
14. Fold in tomato, onion, garlic, and cilantro into the mashed avocado until chunky and creamy.
15. Spread guacamole on tostadas.
16. Top tostadas with brisket.
17. Spoon chimichurri over the brisket.
18. Finish with pickled red onions, cotija cheese, and cilantro.

## Equipment

- cooler
- warm oven
- blender
- Kamado Joe
- cangshancutlery
- waringproducts
- Tramontina
- YETI

## Source

- Original video: https://vm.tiktok.com/ZNRfQSGjx/
- Recipe page: https://www.cliprecipe.com/recipe/f4400497-7dba-4237-90e7-d07cd14dc8e2
- Extracted: 2026-02-15

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt