Heath Riles Brisket Tacos

• Malcolm Reed’s Killer Hogs Hot Sauce
• Leftover Texas Style Brisket
• Cotija cheese
• Sliced avocado
• Pickled onions
• Cacique Crema Mexicana
• Cilantro
• 4.5″ corn tortillas

• Royal Oak® Lump Charcoal
• Royal Oak® Tumbleweeds
• Charcoal Grill

1. Take your leftover brisket and fresh ingredients and chop them up.

2. Place your chopped brisket on 4.5″ corn tortillas.

3. Place your sliced avocado, cotija cheese, pickled onions, and cilantro on your taco.

4. Add a dash of Killer Hogs Hot Sauce for an extra kick.

5. Drizzle on some Crema Mexicana

6. Dig in!