• Prepare the slaw

• • Step 1: In a large mixing bowl, combine 1/3 cup mayo, 1/3 cup buttermilk, 2 tbsp red wine vinegar, 1 grated clove of garlic, 1/2 lime juice, and 1 tbsp of mikes hot honey.
  • Step 2: Add in 1/2 head of thinly sliced cabbage, 2 grated carrots, 1/3 cup of chopped cilantro, 1 finely diced pickle, and 1 sliced poblano that has been charred.
  • Step 3: Mix all the ingredients well.
  • Step 4: Set aside in the refrigerator until ready to serve.
  • Step 5: In a blender, combine 1/2 cup sour cream, 1/2 large avocado, 2 tbsp mayo, a small handful of parsley, 1 tsp garlic powder, 1/2 lime juice, and 1/4 cup buttermilk.
  • Step 6: Blend all the ingredients until smooth.
  • Step 7: Add salt and pepper to taste.
  • Step 8: Add water to thin out the sauce, if necessary.
  • Step 9: Transfer the sauce to a serving bowl and set aside until ready to use.

Prepare the brisket

• • • Step 1: Trim the brisket as desired.
    • Step 2: Season the brisket with your favorite seasoning blend. Salt, pepper, lawrys, and garlic powder are a great combination to use.
    • Step 3: Preheat your Z Grills smoker to the super smoke setting at 160F.
    • Step 4: Place the seasoned brisket on the smoker and smoke for 3-4 hours.
    • Step 5: Increase the temperature to 225F and continue smoking until the internal temperature of the brisket reaches 175F or above.
    • Step 6: Wrap the brisket in butcher paper and place it back on the smoker at 250F until the internal temperature reaches about 205F.
    • Step 7: Remove the brisket from the smoker and place it in an oven preheated to 145F.
    • Step 8: Optionally, rest the brisket back on the grill on the keep warm setting.
    • Step 9: Let the brisket rest for at least 4 hours or up to 10 hours for the best results.