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Prepare your smoker at 180.
Combine the half and half, smoked cream cheese, Holy Cow, hot sauce and ground mustard in a dish to smoke.
Place the dish in the smoker for 30 minutes.
After 30 minutes, remove and whisk until smooth. Set aside.
Bring a large pot of salted water to boil while the cream smokes.
Boil the pasta to al dente which is 2 minutes less than package instructions. Drain the pasta and return to the pot.
Shred 1 C of the smoked gouda, sharp cheddar and gruyere.
Add the 3 shredded cheeses and stir to combine.
Add the smoked cream cheese mixture and at least 1 C of chopped brisket and stir to combine.
Pour mac and cheese into a well seasoned 12" skillet or comparable pan.
Combine the melted butter and panko. Top the mac and cheese with the buttered panko.
Increase the temperature of your smoker to 350 (or as high as 400).
Place the skillet in the smoker for 30 - 40 minutes to brown the topping.
Remove from the smoker and allow to cool for 15 minutes. Enjoy!