Smoked Brisket Tacos

Combine vinegar, hot water, sugar and 1 tablespoon salt in a small bowl. Stir to dissolve. Add jalapeños and smashed garlic. Refrigerate for at least 1 hour and up to 1 month.

Combine minced garlic, yogurt, 1 teaspoon lime juice and 1/8 teaspoon each salt and pepper in a small bowl. Toss radishes with 1 teaspoon lime juice and 1/8 teaspoon salt in another small bowl. Toss avocados with the remaining 1 teaspoon lime juice and 1/8 teaspoon salt in another small bowl. Set aside.

Heat oil in a large skillet over medium-high heat. Add scallions and the remaining 1/8 teaspoon each salt and pepper. Cook, turning often, until slightly wilted and charred on all sides, about 3 minutes. Transfer to a cutting board.

Add brisket to the pan and cook until heated through, 1 to 2 minutes per side. Transfer to the cutting board and cut into bite-size pieces.

Serve the brisket with avocado, yogurt sauce, scallions, jalapeños, radishes, cheese and cilantro in tortillas, with lime wedges on the side, if desired.