To make the jalapeño mustard aioli, first, place the garlic clove and oil in a small skillet. Over low heat, roast the cloves until tender and golden brown. Strain the oil and cool to room temperature. Mince the roasted garlic. Next, place the egg yolk in a small food processor or blender with the lemon juice. Turn the machine on and slowly drizzle in the oil, until fully incorporated and the mixture is thickened. Add the minced, roasted garlic and Kansas Flavor Jalapeño Mustard. Store in the refrigerator for up to two weeks.
To make the quick pickled onions, bring a pot of water to a boil. Place the sliced red onions in a heat proof bowl. Pour the boiling water over the onions. Let sit for one minute. Strain. Discard the water. Place the onions in a pint sized mason jar. Combine the 3/4 cup water, vinegar and pickling salt. Whisk to dissolve the salt. Pour over the onions in the jar. Store in the refrigerator for up to two weeks. The onions will be ready to eat after a couple of hours, but best overnight.
To make the brisket, first build a charcoal fire in the Kamado Joe Classic Joe II grill and set it up for smoking/indirect grilling. Level off the temperature at about 275ºF. Add a few chunks of Cattleman’s Grill kiln dried peach wood chunks, for smoke flavor.
Trim the brisket fat cap down to about 1/4”. Season with Plowboys BBQ Bovine Bold Rub. Let the rub set up for about 5 minutes. Smoke for about 3.5 hours until the color on the outside is a nice dark red/brown color.
Remove from the grill and wrap in foil. Return to the grill and continue cooking until the internal temperature reaches 205ºF-210ºF, and the meat is tender enough to shred. Shred/chop the meat and toss it in the juices in the foil. Add Smoke on Wheels Bootleg Bourbon Infused BBQ Sauce. Taste and add more, as desired.
Toast the burger buns. Spread the aioli on the bottom bun. Top with the brisket. Add the pickled onions and top bun.