Dr. Pepper Brisket-Brie Tacos


I love Dr. Pepper. I love brisket. I love brie and I love tacos. So, this seems like a pretty logical meal choice…for me! I even add a little chile-lime flavor to the meat and it goes surprisingly well with the brie, which is just a great melting cheese anyway.

I do like to cook my meat in the slow-cooker in Dr. Pepper. The soda concentrates down with a wee bit of complexity and offers a very slight background sweetness to the meat. It tenderizes…it flavors…I’m using the Pepper.

When the meat is done cooking, I remove the fat and pull the meat apart. I place the pulled meat back in the slow-cooker with a slight bit of liquid from the original cooking process and season it with a chile-lime salt called, tajin clasico seasoning. The seasoning, I see it everywhere from Walmart to the regular grocery store. If you do not have it, the same result can be achieved with fresh lime juice, some salt and chile powder stirred into the meat. Just keep tasting and adding until you get the flavor result you are happy with. It’s so delicious especially since beef and lime are so classic together.

I use brie because it is such an unlikely character to be found in tacos, it tastes good and just generally freaks everyone out that I’m using brie in a taco with a chile-lime flavored brisket…that has been cooked in Dr. Pepper. Of course once they taste it, they get it…because it is so good!!! And then they think I am a genius. And a master at putting flavors together.  As an aside, I always use President brie in the little wheels for a recipe like this. Your really expensive triple cream brie will melt too fast and just be all over the place.  

Anyway, this is an easy meal…set it and forget it, until it’s time to eat. And then you will never forget the flavors you experienced. Yum.

Print Recipe

Dr. Pepper Brisket-Brie Tacos

Recipe from: Created by Noble Pig | Serves: Makes 18 tacos


  • 1 (4-5 pound) beef brisket
  • salt & pepper
  • 2 (12 oz) cans Dr. Pepper, room temperature
  • tajin seasoning or substitute with salt, chile powder and lime
  • 1 small wheel of brie, preferably President brand, sliced thinly
  • 18 corn tortillas, fried


  • Season brisket generously with salt and pepper. Place brisket in slow-cooker, fat side of the brisket on top. Pour in Dr. Pepper and set on low for 9.5 hours.
  • When meat is done, remove from slow-cooker, reserving a 1-1/2 cups of the Dr. Pepper broth in a separate bowl. Slice off fat left on the top of the meat. (This will be very easy to do). Pull meat apart with two forks and place back in the slow-cooker with broth, adding just enough to keep the meat moist. Turn slow-cooker back on high to warm up the meat. Season with tajin seasoning or with salt, chile powder and lots of fresh lime juice to taste. The amounts here are going to be different for everyone. The meat should have a nice fresh, flavorful taste. The tajin works great (link is up in the post, you can get it everywhere) but it is not necessary.
  • Add generous amounts of thinly sliced brie to each taco shell...on the bottom before you add the meat and then on top of the meat as well. The hot meat will melt the cheese and you will have delciousness.

One Year Ago: Sweet and Salty Popcorn Mix

Four Years Ago: Caesar Salad Club Sandwich

Post a Comment

8 Comments and 5 Replies

  1. Barbie with a T 1

    Well, you have mastered the art of pulling flavors together with great success. This meal is shear genius and so very simple to prepare. I just love the combination. I would have a salad of tomatoes, avocados, purple onion and cilantro with a vinaigrette dressing to go with it. I like using the crockpot in the summertime as well. I can serve these very easily as we sit on the deck watching the late evening sunset. Watermelon for dessert. Perfect. Just Perfect.

    • Cathy 2

      Barbie- You painted a beautiful picture…I would love to sit on the deck with you in Galveston!!

      • Lady George 3

        Getting a late start today, but getting ready to put the beef in the crock pot. Not quite as close to Barbie to the Galveston shore, but about 10 minutes up the road. Looking forward to this dish; think I will follow the suggestion of sides up there. Watermelon sounds great.

  2. Semra Kulin 4

    There is no Dr.Pepper where İ live,so,what can İ use instead?

  3. Melissa 6

    These are delicious. I made a similar recipe based on an old Pastry Quest recipe. I was skeptical about the brie but it was amazing.

  4. wow those look incredible! you had me at brie :) yum!

  5. Wow, Cathy, these look great. I’ve cooked with cola before, but not Dr. Pepper. (Now I am singing the jingle in my head … thanks alot!) I love brie, I adore tacos, and I enjoy Dr. P, so I will give this a try.

    By the way, love your new blog set up. Easy to navigate and the photos are terrific. :)

    • DeLane 9

      Love brisket and want to give this recipe a try. Anybody tried diet DP? That’s what I have on hand.

  6. Christine 10

    Not a fan of brie… any suggestions on substitute cheeses?

  7. Laura 12

    I love the look and sound of this recipe! Can’t wait to try it. I work in a Butchers and we have sample recipes to hand to give to our customers. This recipe would be ideal! So simple and yet looks so tasty! Could I print it out for our customers please? Obviously I’d state the origin, website, and I’d put a sentence or two directing people to your website. I’ve seen so many great recipes recently in your website,it seems rude not to pass on the address :) please email me. Thank you
    Ps I’d send to first draft of recipe card I’d be handing to Customers,

  8. I don’t eat beef… but this looks delicious. I might have to try this with a whole chicken, or even just thighs. Either way, I bet I can make it work.


Leave a Comment

Your email address will not be published. Required fields are marked *

 Notify me of followup comments via e-mail.

You can click here to Subscribe without commenting