1 fresh whole beef brisket*, roughly 8 lbs., or 2 lbs. cooked smoked brisket

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1/8 tsp. salt, or salt to taste

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1/8 pepper, or pepper to taste

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8 small brioche buns

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Smoked California Avocado Puree (see make-ahead recipe below)

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Smoked California Avocado Relish (see make-ahead recipe below)

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1/4 cup Cotija cheese

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*If you don’t have a smoker, you can smoke brisket on a gas or charcoal grill. See below for instructions.

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2 ripe, fresh California Avocados, smoked, peeled and seeded (see smoke technique listed below)

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2 Tbsp. chopped cilantro

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2 Tbsp. lime juice

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1/4 cup crème fraiche

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1/8 tsp. salt, or salt to taste

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As needed pepper to taste

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2 ripe, fresh California Avocados, smoked and peeled and seeded (see smoke technique listed below)

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2 Tbsp. olive oil

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1/4 cup chopped green onion

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1/4 cup diced white onion

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3 jalapeño peppers, diced

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1/8 tsp. salt, or to taste

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1/8 tsp. pepper, or to taste

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.