Smoky Beef Brisket Tacos with Charred Tomatillos Salsa

Ingredients

• 4 lb Beef Brisket, fat cap trimmed to ¼ inch
• 2 tbsp coarse salt
• 2 tbsp coarse black pepper
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 2 tsp ground cumin
• 1 cup beef stock
• 2 chipotles in adobo, minced
• 1 lb Tomatillos
• 2 jalapeños
• ½ onion, in thick slabs
• 3 cloves garlic, unpeeled
• 2 tbsp lime juice
• 12 corn tortillas
• ½ cup diced white onion
• ⅓ cup chopped cilantro

Method

1. Rub the Beef Brisket all over with salt, pepper, paprika, garlic powder, and cumin and let it sit uncovered in the fridge overnight. The dry surface is what builds bark.
2. Roast fat-side up at 275°F (135°C) for 3 hours. Then add the stock and chipotles to the pan, cover tightly with foil, and continue 60–90 minutes.
3. It is done when a probe slides into the thickest part with no resistance, around 203°F (95°C). Temperature alone will lie to you here; feel is the real test.
4. While it rests a full 30 minutes, char the Tomatillos, jalapeños, onion, and garlic in a dry skillet until blistered black in patches, then blend with lime juice and salt into a rough salsa.
5. Slice the Beef Brisket against the grain, or chop it if the grain has gone every direction, and moisten it with the defatted pan juices.
6. Pile onto warm tortillas with salsa, raw onion, and cilantro. Two tortillas per taco, because physics.