Preheat your smoker to 225°F. Rub the brisket with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Cook for 6-8 hours until tender.

In a medium saucepan over low heat, combine cheddar cheese, Monterey Jack cheese, beer, sour cream, Dijon mustard, and Worcestershire sauce. Stir until smooth, about 5-10 minutes. Cool before using.

Roll out the pizza dough and cut into 4-inch circles. Place beer cheese filling and brisket in the center, fold and pinch edges tightly.

Preheat oven to 375°F. Place pretzel bombs on a lined baking sheet. Brush with egg and sprinkle with coarse salt. Bake for 15-20 minutes until golden brown.

Remove from oven, let cool briefly, and serve warm with your favorite dipping sauces.