Step 1

Remove husk from tomatillos and place on the smoker and smoke at 225-250 degrees for 30 minutes until tender.

Step 2

Place all ingredients in the blender and pulse until all ingredients are finely chopped and mixed and to desired consistency.

Step 3

Place salsa in the refrigerator to chill.

Step 4

Chop or shred brisket

Step 5

Place tortillas directly on smoker grate for 1-2 minutes to warm tortilla

Step 6

Place tortillas on a plate and place brisket in line down the center of the tortilla.

Step 7

Top brisket with Smoked Verde Salsa

Step 8

Sprinkle Cotija cheese over Smoked Verde Salsa

Step 9

Top with Croix Valley Tequila Lime BBQ and Wing Sauce