A wet slather adds flavour and character, while the dry rub adds a light crust. Cooking low and slow (in an oven or smoker) means the meat is supremely tender and will easily pull apart. The zesty salsa cuts through the richness of the brisket, while the green spring onion brings another texture and grilled flavour profile.
2kg piece brisket
½ cup yellow mustard
¼ cup apple cider vinegar
¼ cup beer, plus a splash for cooking (we use dark beer)
1 cup granulated sugar
½ cup dark brown sugar
¼ cup garlic powder
¼ cup onion powder
2 tbsp celery seeds
½ cup sweet paprika
¼ cup smoked paprika
4 tbsp chilli powder
2 tbsp ground black pepper
1 tbsp dried sage
1 tsp mustard powder
1 tsp dried thyme
Tomatillo salsa verde
1 medium-large white onion, cut into chunks
1-2 garlic cloves
1-2 jalapeno chillies, seeds removed
500g tomatillos, fresh or canned
1 bunch coriander
1 large lime
2 tsp salt
1 bunch spring onions, cut in 10cm lengths
1 packet small flour tortillas
coriander leaves for garnish
Whisk together all the ingredients for the slather. Set aside.
Combine all ingredients for the rub and mix well.
Cover brisket in slather and allow to sit, covered, for 24 hours in the fridge.
Remove brisket from liquid and coat in the dry rub, then allow to sit for another hour.
Preheat oven to 140C. Place the brisket in a roasting dish, add a splash of beer and cover with foil. Cook on a wire rack in the oven for 10 hours. (Alternatively, smoke at 120C until internal temperature is 90C, about 12 hours.)
For the salsa, add the onion, garlic and jalapenos to a food processor. Pulse until finely chopped. Add tomatillos, coriander, the juice of one lime and salt. Blend to a smooth salsa with a bit of texture.
To serve, blanch spring onions then place on a lightly oiled grill until nicely coloured and soft. Lightly toast tortillas. Slice or tear brisket into large pieces. Place decent amount of brisket in each tortilla, top with a grilled spring onion and finish with a generous spoon of salsa verde and a few coriander leaves.