To prepare the dry rub and brisket, in a bowl, stir together the ground coffee, chili powder, paprika, salt, brown sugar, granulated sugar, garlic powder, cumin, onion powder and cayenne, making sure to break up any clumps. Set aside 1 cup for the brisket. Store the remaining dry rub in an airtight container in a cool, dry place.

Pat the brisket dry with paper towels. Generously massage the 1 cup dry rub onto the brisket. Cover tightly with plastic wrap and refrigerate for about 1 hour.

Prepare a smoker for hot smoking with direct heat at a steady temperature of 225°F. The rule of thumb for smoking brisket is about 1 hour per pound. 

Place the brisket, fat side up, on the center rack of the smoker and smoke for about 3 hours. Be sure to maintain good smoke for the entire cooking time, especially for such a small cut of meat, in order to ensure a good bark (crust) and pink smoke ring. To check for doneness, an instant-read thermometer inserted into the thickest part of the brisket should register 185°F. Once this temperature is reached, remove the brisket from the heat and let rest for 20 minutes. The internal temperature will rise to about 190°F before it starts to cool. 

Transfer the brisket to a cutting board and cut into slices or chop.

To prepare the aioli, finely chop the garlic. On the cutting board, add the salt to the garlic and continue to chop into a fine paste. Transfer to a bowl.

Add the egg yolks to the bowl and beat until thoroughly combined. A few drops at a time, begin drizzling in the olive oil, beating constantly to emulsify. Do not add the oil any faster than it is being absorbed. After about half of the oil has been added, the mixture will be stiff. Add a few drops of the lemon juice and mix. Continue adding the oil and lemon juice until the mixture has the consistency of a thick mayonnaise. Adjust the seasoning with salt.

To prepare the slaw, in a large bowl, toss together the cabbages, carrots, bell peppers, green onions and parsley. 

In a small bowl, whisk together the vinegar, lemon juice, honey, maple syrup, salt and black pepper. Drizzle in the olive oil, whisking to emulsify. Adjust the seasoning with honey, syrup, salt and/or black pepper. Pour the dressing over the vegetables and toss well.

In a large saucepan over medium heat, warm the barbecue sauce. Add the brisket and stir to coat evenly and heat through. Set aside. 

Warm the slider buns, then brush the insides of the top and bottom buns with the aioli. Place about 3 ounces brisket and 1 to 2 spoonfuls slaw on each bottom bun, close with the top buns and serve.