Black's BBQ Puts a Texas Spin on Birria Tacos in Goodtaste with Tanji
In this Goodtaste with Tanji episode, The Original Black's Barbecue serves up a Texas twist on birria tacos, featuring smoked brisket, a bold consommé, and one unexpected ingredient—Mexican beer.
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In Goodtaste with Tanji’s latest episode, DIY Black’s Brisket Birria Tacos, The Original Black's Barbecue takes on one of the trendiest dishes in food right now—and gives it a Central Texas makeover.
Birria tacos have exploded in popularity, but Black’s version is anything but ordinary. “I'm not trying to recreate something that is super authentic to Mexico,” says Barrett Black, fourth-generation pitmaster. “But I am putting my own barbecue Texas spin on it.”
That spin starts with the smoker. The vegetables and aromatics that form the base of the consommé are smoked low and slow to build a deep, savory backbone. Then comes the fully cooked, fatty chopped brisket—smoked the Black’s way—and a pour of Mexican beer to tie it all together.
It’s rich, bold, and made for dipping. The finished tacos are seared on a flattop, stuffed with brisket and cheese, and served with a smoky, spicy consommé that captures everything people love about both birria and barbecue.
This episode blends tradition with creativity. It’s about honoring flavor while having fun with it. Whether you’re into tacos, barbecue, or just want to try something new, this is one recipe worth watching—and tasting.
With approachable steps, unexpected ingredients, and that signature Black’s flavor, this birria taco recipe proves that barbecue can be both classic and current.