In a bowl, mix brown sugar, chili powder, salt, pepper, smoked paprika, garlic powder, cayenne pepper.
In a separate bowl, mix the Cholula and mustard. Rub the entire brisket with the mixture, then apply the dry rub on top of that.
Smoke the brisket between 225 and 250 degrees Fahrenheit for 7-8 hours, until it reaches an internal temperature of 200 degrees. If you don’t have access to a smoker, you can cook the brisket in a slow cooker on low for 8-10 hours.
Remove brisket from smoker and shred with forks.
To make pico de gallo, toss tomato, onion and jalapeños together in a bowl.
Assemble tacos -- Place brisket, pico de gallo, and a slice of avocado into tortillas. Drizzle with Cholula® Original Hot Sauce.