I have some mesquite smoked brisket and would like to minimize the smoke flavor
Smoke flavor is challenging to work with, but I would think an appropriate barbecue sauce would fit the bill.  I wouldn't get anything too salty as I suspect that would worsen the perceived smokiness; but not too sweet because that will just clash with it.  

I think a vinegar sauce would be probably best; acidity and bite would help cut through that smokiness.  A mustard sauce also could be a good fit for a similar reason.  (See the Serious Eats guide to barbecue sauces for more details.)