Rub the brisket all over with the Season All and Cajun seasoning mixes. Put it in a shallow pan, cover, and refrigerate for 6 hours. Make the coleslaw (below) and refrigerate until needed.

Preheat the oven to 300°F.

Combine the porter, ketchup, onions, brown sugar, honey, vinegar, poblano, garlic powder, onion powder, liquid smoke, pepper, cumin, and cayenne in a large saucepan. Bring to a low simmer over medium heat, stirring often. Transfer the brisket to a Dutch oven or baking dish deep enough to generously hold the brisket. Pour the sauce mixture over, cover, and bake until the meat is fork-tender. Check after 6 hours; the meat temperature should be 185 to 205 degrees. Continue cooking for another hour or two if needed. After the brisket easily shreds with a fork, carefully remove the meat from the sauce and set aside to cool.

When the meat is cool enough to handle, carefully shred it with metal tongs or large serving forks into bite-sized pieces and put it in a large bowl. Transfer the sauce to a blender and purée until smooth. Pour enough sauce over the shredded brisket to moderately coat the meat and mix with the tongs or forks. Top the toasted buns with meat, followed by Cougar Gold cheese, if using. Add some coleslaw and the top bun.

Combine the cabbage, carrot, onion, and cilantro in a large bowl and toss to mix. In a small bowl, stir together the mayonnaise, vinegar, honey, celery salt, and pepper. Add this to the vegetables and toss well to mix. Cover and refrigerate until ready to serve.