Coast the brisket with a layer of ground pepper, kosher salt, and brown sugar overnight. Set the smoker to 190° F and place the brisket in for 24 hours. (If you don’t have a smoker, you can braise brisket in beef stock or water. Braise 3-4 hours until fork tender.)
Remove and shred beef, drain fat and return brisket to its own juices.
For the Tomato Aioli:
In a food processor, combine the tomato paste, lemon juice, a pinch of salt, and sun dried tomatoes. Pulse until finely chopped, then purée until smooth.
Add the mayonnaise and pulse just until blended.
For the Horseradish Vinaigrette:
In a small bowl or bottle, combine the olive oil, apple cider vinegar, horseradish, and egg yolk.
Mix or shake vigorously to combine.
To Assemble:
Wash the green cabbage thoroughly, then shred.
Toss the cabbage and jalapeños in horseradish vinaigrette.
Toast the slider buns, then top with Aioli, brisket and slaw. Serve immediately and enjoy!
