The hard part is already done. Hurtado smoked the brisket and turkey, you chopped it, and now it just gets a second life as tacos. This is assembly, not a cook. The meat warms back up on the steel and crisps a little at the edges, the tortillas char, and a quick pickled onion and lime crema cut the richness. Fifteen minutes, mostly hands-off. Make the pickled onion and the crema first so they're ready when the meat is hot.
Both of these are better with a few minutes to sit, so they go first. The acid from the pickle and crema is what balances all that rich smoked fat.
Smoked meat reheats best with a little moisture and a hot surface. The flat-top warms it through and crisps the edges at the same time, which is better than a microwave ever does.
Tortillas go right on the steel next to the meat, about 20 seconds a side, until they spot and go soft. Double them up so the tacos hold together under all that meat.
Somebody else already did the twelve-hour smoke. Tonight is the easy half, so the music matches it. Bright, warm, nothing that asks anything of you. Pour the IPA and let the leftovers turn into something better than they were the first time.
Rough estimate, three tacos split two ways. Brisket carries most of the fat, turkey keeps the protein high. Hard to pin exactly since the smoked meat fat varies by cut and how much bark you chopped in. Treat it as a ballpark.