Over a bed of hot embers, caramelise the seasoned brisket on either side for ten minutes or until golden brown. Then place the brisket into a large casserole dish or cast iron pot with a lid.
In a pestle and mortar, bash together the kimchi, honey and mustard until a paste is formed. Rub the brisket with the kimchi paste and add the herbs to the pot. Add the cider to the pan and place to one side of the embers and leave for approximately 6 hours.
You will need to check the pot every hour or so to ensure the liquid in the pan is not boiling or reducing too quickly, if this does happen you will need to add more cider and move to a slightly cooler part of the grill.
(You can also place the whole pot into an oven or a lidded BBQ at 140 degrees and leave for 4 hours)
The brisket should be soft to the touch but still holding together.
For the salad, oil and season the baby gem lettuce and the spring onions and place onto a hot grill. Caramelize the vegetables until nicely browned and just starting to soften. Add the halved lemon to the grill flat side down and allow to blacken slightly.
Place the baby gem and spring onion into a bowl and add the chopped chives, sumac, creme fraiche and the juice from the blackened lemon.
Gently mix together avoiding breaking apart the baby gem and serve immediately with the sliced brisket.
