Mix cultured buttermilk and heavy cream in a container. Cover with cheesecloth and allow to ferment for two-three days.
Once fermented, place fermented cream in a cheesecloth lined into a strainer and allow crème fraiche mixture to strain overnight.
Mix brown sugar, Club House Chipotle Chili Pepper, Club House Paprika, Club House Sea Salt, French Mediterranean and Canola Oil to create wet rub for brisket.
Score fat cap on brisket and apply the wet rub generously. Place briskets in the smoker and smoke for 2 hours at 160◦C. Place roasting tray underneath briskets to collect drippings. Reserve drippings for later.
Peel and slice shallots thinly. Bring vinegar, water, Club House Bay Leaves, sugar, Club House White Pepper and Club House Pink Peppercorns to a boil. Once boiling, turn the heat off and pour liquid over thinly slice shallots. Let liquid temper and store in fridge till required for service.
Once smoked, remove brisket from smoker, place individually in sealing bags with one ladle of drippings collected from smoking. Vacuum seal briskets. Set up immersion circulator at 68◦C and cook briskets in the submerged water for 48 hours.
Remove briskets once tender and cooked through. Skim fat off the top. Shred brisket till desired size is achieved.
Place shredded brisket in a large rondo, add beef stock, reserved drippings and re-season with Club House Chipotle Chili Pepper, Club House Sea Salt, French Mediterranean and brown sugar till desired taste is achieved. Cool and reserve for service.
Char tomatillos, garlic, jalapenos and shallots. Cook through in oven until softened. Blend and season with Club House Sea Salt, French Mediterranean, lime juice and cilantro. Reserve for use.
Mix Masa Harina, all-purpose flour, Club House Pink Peppercorns and water until desired dough consistency is achieved.
Roll out dough in pasta roller until desired thickness is achieved. Cut out the dough with a ring mould and cook on stove top till tortilla is cooked through and slightly charred. Reserve for use.
Reheat brisket in a large rondo. Place 3 oz of brisket in cooked tortilla, add a generous spoonful of salsa over the beef. Layer a tablespoon of crème fraiche over the salsa. Garnish with micro coriander and pickled shallots. Serve two tacos per portion.