- Combine all ingredients for rub and blend well.
- Whisk together all the ingredients for the mustard slather and set aside.
- Cover brisket in slather and allow to sit for 24hours. Then coat brisket in dry rub and allow to sit for another 1hour.
- Smoke at 120c until the internal temperature is 90c. (approx 12 hours). Alternatively slow cook on a wire rack cover in a oven at 140c for 10 hours.
- In a food processor add white onion, Jalapenos and garlic. Pulse until finely chopped. Add tomatillos, coriander, juice of lime and salt. Blend till smooth salsa forms.
- To serve: Blanch spring onions and place on grill until nicely colour and soft. Lightly toast tortillas. Slice/tear brisket into large pieces. Place decent amount of brisket in tortilla, top with grilled spring onion and finish with generous spoon of salsa verde and coriander leaves.
Head to Hagen’s Organics in Bracher Arcade to pick up your meat.
