Bring the paprika, light brown sugar, cumin, garlic salt, onion salt, cayenne pepper, soy sauce, beef base and 4 cups water to a low boil in a pan. Boil everything until dissolved, then let cool. Transfer to a flavor injector, then inject into the brisket in a pattern, every inch across the grain, and then the remainder with the grain.
Pat the brisket dry and coat with rub. Cover in plastic wrap and refrigerate for 5 hours.
Prepare a smoker for smoking at 275 degrees F.
Smoke the brisket until its internal temperature reaches 165 degrees F, 4 to 5 hours. Wrap in foil and put back in the smoker until the internal temp reaches 205 degrees F, 3 to 4 hours more. Remove from heat to rest.
Separate the point form the flat, then cut the point into cubes and put back in the smoker in a foil pan. (Save the flat for another use.) Cook until the points reach 205 degrees F, then then toss with barbecue sauce, beer and a shake of rub.
Saute green peppers, green onions and mushrooms until soft.
Split the hoagie rolls and toast on the flat top.
Add the burnt ends, sauteed vegetables and cheese dip.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Grinders Pizza, Kansas City, MO