Smoked Brisket Taco

1. Mix the oil, chilli powder, garlic powder, sugar and mustard powder together and rub all over the brisket. Place it into an ovenproof dish, cover and refrigerate overnight.

2. Remove from the fridge and allow the meat to return to room temperature. Pre-heat the oven to 140 °C.

3. Add a can of beer and 1 cup of water. Cover with foil and place it in the oven.  Slow cook the brisket for 3–5 hours or until the meat is tender and succulent.

4. Remove the meat and shred. Pour the juices from the oven dish over the shredded meat.

For the mango salsa:

1. Dice up the mango, red onion, chilli and coriander. Add all the ingredients into a mixing bowl and add the lime juice and zest. Season with salt.

2. Warm the tortillas in a pan until soft. Build your taco with some shredded meat topped with slices of avo. 

3. Add some black beans and corn. Finally, add a generous amount of your delicious mango salsa, some more coriander and tuck in!