What happens when you smoke a brisket for 18 hours, mix it with some secret sauces, smoke it again, then serve it with a smoked corn, tomato, and chimichurri salsa on a grilled tortilla? BBQ bliss in the form of our new Double Smoked Brisket Taqos!

(We know, Double Smoked Brisket Taqos is a bit of a mouthful… and you’ll love every delicious bite!)

“These aren’t your average tacos, folks! Our guests who have tried them can’t get enough… we had to bring ’em back! It’s one of those craveable items that is cool and a little different," said Matt Ferguson, City Barbeque restaurant General Manager in Grove City, Ohio. "The preparation time for these is intense, so we make a batch based on our best guess for what we will sell the next day. If we sell out, it takes us another 20 hours to make more.”

We take our national award–winning hickory smoked brisket, shred it, mix it with sauce, then smoke it again. We put that wonderful brisket on a flour tortilla, cover it with a smoked corn, tomato, and chimichurri salsa, then serve them up in threes. If you want some extra heat and/or zing, we also garnish it with a charred jalapeño and lime with pickled onions.

Double-Smoked Brisket Taqos are priced at three for $9, but are only available until September 5, 2017. We make these fresh daily in small batches, so we might sell out at times.

(And yes, Taqos is pronounced just like tacos… but like Matt said, they’re not your average taco! One taste and you’ll know why the Q is in the name ?)