Ingredients:

• 1kg Beef Brisket
• ½ cup Salsa Verde
• 5 Tortillas, flour or white corn

For the Rub:

• 3 tbsp. Brown sugar
• 1 tsp. Smoked paprika
• 1 tsp. Garlic powder
• 1 tsp. Onion powder
• 1 tsp. Salt
• ¼ tsp. ground Black pepper
• ¼ tsp. Chili powder

For the Slaw:

• 4 cups Coleslaw, unprepared
• Handful Cilantro
• ½ cup Mayo
• 1 tsp. Honey
• 1 tbsp. Lime juice
• Salt and pepper, to taste

Directions:

1. In a small bowl, for the rub, combine all the ingredients, rub over the brisket and set aside in the refrigerator until further use.
2. Prepare your Premium Red Kettle for indirect cooking at very low heat (110° C). Use your Kettle Braai Charcoal Holder Set that is perfect to use for indirect cooking.
3. Spray both sides of the brisket with water before placing it on the Kettle. This which will attract more smoke to the brisket. Add Oak Saw Dust to the charcoal.
4. Once the Kettle starts to smoke, carefully place the brisket, fat side down on the grid, close the lid and cook over very low indirect heat for +- 4 hours, until the brisket has a nice dark crust.
5. After the first hour, add more sawdust to the charcoal (depending on your smoking preference). At this point, you need to check the internal temperature of the brisket by inserting your thermometer in the thickest part of the meat. The temperature should be around 70° C.
6. Remove the brisket from the Kettle and spray it on both sides with water. Wrap the brisket in damp baking paper and then heavy-duty aluminium foil. Return the brisket to the Kettle, fat side down and continue cooking over indirect very low heat, with the lid closed, for +- 4 hours or until the internal temperature is 95° C. Remove the brisket from the Kettle and transfer to a dry insulated cool box to rest for 2 hours.
7. Place the brisket on your Steak Board . Transfer all the juices from the foil where the brisket cooked in, to a small bowl.
8. Carefully cut the brisket into thin slices and chunks. If there’s dry pieces, add the brisket sauces over the chunks.

Prepare the Slaw:

9. In a medium bowl, toss together the slaw and cilantro and set aside. In a small bowl, stir together mayo, honey, lime juice, and salt and pepper and combine with the slaw. Give it a good stir and set aside.

Assemble the Tortillas:

10. Fill tortillas with the brisket, top with homemade slaw, drizzle leftover brisket sauce and salsa verde. Serve and enjoy!