Preheat the smoker to 350 degrees F.

Mix the shredded meat, adobo sauce and BBQ sauce together to your desired taste and consistency. Place the mixture into a foil pan and cover with foil. Place the meat on the indirect side of the smoker, or grill, to warm, stirring occasionally.

Place the hot links on the indirect side of the smoker. Add a few chunks of cherry and oak woods to the coals and smoke for about 15 to 20 minutes. Move the hot links over the direct heat for about 4 minutes, or until lightly charred. Remove and cut into round slices.

Meanwhile, butter the undersides of the buns and toast.

To assemble the sandwiches: Add a generous helping of the brisket to each bottom bun, top with cut hot links. Spread the top bun with Kent’s Sweet and Spicy mustard and top with red onions, if using. Serve immediately.