Stabilize your Kamado Joe at 325°F and set up for a direct cook.
Smoke 10% of the total amount of brussels sprouts for 10 minutes. We are not looking to soften the sprouts, just getting a bit of smoke on them before we shred them.
Marinate the dried cherries in the apple cider vinegar and lemon juice for 10 minutes.
Transfer the sprouts from your Kamado Joe to a food processor with an S-Blade plate set to 3/16”, or use whatever shredding device you prefer. Transfer the shredded brussels sprouts to a large mixing bowl. Make sure there are no large pieces; remember - this is a slaw.
Transfer the mixture to a food processor and add the rest of the ingredients except the oil and sprouts.
Process the mixture and slowly incorporate the oil to form an emulsion.
Add ½ the dressing to the mixing bowl with the shredded Brussels sprouts and mix thoroughly, just be careful not to over dress the slaw. Add more dressing if necessary. The ratio should be 5 parts shredded sprouts to 1 part dressing. Enjoy!