Place the brisket, onions, garlic, pepper, salt, beef base and beer into a hotel pan. Fill with water until the beef is almost covered. Cover with foil and cook 6 to 8 hours.
Strain the liquid from the beef and reserve both the liquid and beef separately. Cool the liquid in the refrigerator.
When the beef is cool enough to handle, separate and discard the fat, then pull the beef apart. When the liquid cools, skim and discard the hardened fat. Use an immersion blender to blend the remaining liquid, and then add the liquid back to the beef.
Spread some red pepper cream cheese on the buns and then divide the beef among the buns to serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.