Set smoker with hickory wood to 225°F (108°C). Allow brisket to sit at room temperature for 30 to 45 minutes.
In a bowl, combine brown sugar, salt, chili powder, smoked paprika, pepper, garlic powder, cayenne, and cumin. Whisk well to combine.
In another bowl, combine and whisk the mustard and Cholula together. Rub entire brisket with mustard mixture, then apply dry rub on both sides.
Smoke the brisket to an internal temperature of 160°F (70°C). Remove from smoker and wrap in butcher paper. Return to smoker until internal temperature reaches 205°F (95°C). Remove from smoker and hold in butcher paper for 2 hours. Shred for service and hold hot.
Pico de Gallo
In a bowl, combine lime juice, jalapeno, cilantro, onion, and tomato. Add Cholula and toss to combine. Hold refrigerated for service.
Service
Set grill to medium-high and oil lightly. For each serving, heat 3 tortillas on grill briefly on each side to warm and leave grill marks.
Place tortillas in taco holders and fill each with 2 tablespoons (30 ml) cabbage, top with 3 tablespoons (45 ml) brisket, 1 teaspoon (5 ml) Cholula, 1 tablespoon (15 ml) pico de gallo, a slice of avocado, and a cilantro sprig.
Garnish with 2 lime wedges if desired and serve warm.
CHEF's TIP!
If you don’t have access to a smoker, you can cook or braise the brisket on low heat in the oven.
