Korean BBQ Brisket Tacos

Rub it Right Korean BBQ Tacos

1 brisket flat (check at 6 hours) or whole brisket

Lay down a very large sheet of aluminum foil and place a rinsed and dried brisket. Rub down brisket in fresh minced ginger and Rub it Right seasoning on all sides. Wrap it tightly in multiple layers of foil. Place in oven at 325 degrees for 8 hours directly will a drip high-sided baking sheet wrapped in foil underneath to catch the dips. Rest the meat for one hour with foil cut to vent. Pull the Brisket in ropes and crosscut to desired bite.

Rub it Right Asian Slaw
1 Red Cabbage halved, cored, shaved thin into strips, and then chopped 3 or 4 times to shorten
1 orange or yellow pepper sliced very thin
½ on a large sweet onion shaved
2 tbsp of fresh minced ginger
1 tbsp of fresh minced garlic
2 tbs of toasted sesame seeds
¼ cup apple cider vinegar
2 tbs of Rub it Right
1 tbs of sugar
1 tbs of honey
Cilantro Leaves from 1 bundle

Combine all and mix in a mixing bowl and allow to set up for at least 30 minutes beforehand.
Build tacos on corn or flour tortillas with brisket, slaw, sliced chive, and toasted sesame seeds to garnish.