Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Chop the smoked brisket into pea-sized pieces, about 2 cups total.

Combine chopped brisket, beer cheese spread, and BBQ sauce in a mixing bowl.

Cube the cheddar cheese into 16 small pieces, approximately ½ inch in size.

Separate biscuit dough into 8 pieces, cut each in half to make 16 portions; roll each into 3-inch circles.

Place 1 tablespoon of brisket mixture and one cheese cube in the center of each dough circle.

Gather and pinch the dough around the filling to seal the bombs tightly.

Arrange the bombs seam-side down on the prepared baking sheet, spaced about 2 inches apart.

Mix melted butter, minced garlic, parsley, and garlic powder; brush over the tops of the bombs.

Bake for 15-18 minutes until puffed and golden brown.

Brush with more garlic butter after baking and sprinkle any desired additional toppings.

Let cool for 5 minutes before serving; pair with favorite dipping sauces.