Directions

1. Rub the brisket with a combination of salt, pepper, garlic powder, and cayenne pepper. Cover and refrigerate overnight.
2. In the morning, preheat smoker to 180°F. Baste the brisket with some Coors Light and sprinkle with a bit of cayenne pepper.
3. Place on the smoker and cook for 2 hours. Baste about once an hour with beer.
4. After 2 hours, place in an aluminum pan with more beer and continue cooking for 2 hours.
5. After 2 hours, add a little more beer, cover with aluminum foil, and continue cooking for another hour or two.
6. Remove from the smoker, rest, and slice.
7. For the homemade BBQ sauce, combine all ingredients in a large bowl and whisk until well combined.
8. Store in the refrigerator when not using.
9. To prepare the coleslaw, combine the coleslaw mix, mayonnaise, milk, and apple cider vinegar in a large bowl.
10. Toss until the coleslaw mix is well coated.
11. Refrigerate until ready to serve.
12. To assemble, slice the buns in half and top with some of the sliced brisket.
13. Top with a slice of cheese, a squirt of homemade BBQ sauce, and some of the sour coleslaw. Enjoy!