Season the Brisket: Pat the brisket dry with paper towels. In a small bowl, mix together salt, pepper, garlic powder, onion powder, and smoked paprika. Rub this seasoning mixture all over the brisket.

Sear Brisket: Heat olive oil in an oven-safe skillet or Dutch oven over medium-high heat. Sear the brisket on all sides until it develops a golden-brown crust.

Then place in a slow cooker. Pour beef broth about ⅔ of the way covering the brisket. Cook on low for 6 hours or on high 3 hours. Refer to the slow cooker manual for settings.

Once done, remove the brisket and chop or shred. Mix with BBQ sauce. Set aside.

Prep all remaining ingredients per instructions above.

Preheat the oven to 375°F (190°C).

For Coleslaw: Mix together all the ingredients. Season with salt and pepper to taste and refrigerate.

Boil jumbo pasta shells according to the instructions on the package.

In a saucepan, mix lemon juice and baking soda. The mixture will bubble and react. Wait until the reaction dies down, and then taste-test. If the sourness is gone, it is ready to use. Heat over medium heat and add in the milk. Add the cheese and melt, stirring, until creamy. Add butter and salt and pepper to taste.

Spoon the brisket into the pasta shells. Place the shells in a circular formation in a cast iron skillet and cover with cheese sauce.

Bake in the oven for 5 - 7 minutes to get color on top.

Combine orange juice and sparkling water. Stir gently and add ice cubes.

Serve the Texas brisket stuffed shells with coleslaw and orange juice spritzer.