Trim the fat off the Beef Brisket (13 pound).
Cover the brisket with Yellow Mustard (to taste) and season with Barbecue Rub (to taste).
Set the smoker for 215 degrees F (100 degrees C).
Smoke the brisket at 215 degrees F (100 degrees C) overnight. Around halfway through the cook time raise the cooking temperature to 250 degrees F (120 degrees C).
Once internal temperature of the brisket reaches 210 degrees F (100 degrees C) remove and wrap in foil. Let it rest for 3 hours.
Meanwhile, slice the Red Bell Pepper (1).
Slice the Green Bell Pepper (1).
Slice the Onion (1).
Shred the Sharp Cheddar Cheese (to taste) and Pepper Jack Cheese (to taste) and add to a large bowl. Sprinkle some Corn Starch (1 tablespoon) over them and mix well.
In a saucepan over medium heat add in Evaporated Milk (12 fluid ounce). Add in the grated cheeses and whisk slowly until melted and sauce is nice and thick.
In a cast iron pan over medium heat, add some oil and the red bell pepper, green bell pepper and onions. Season with Jacobsen® Sea Salt (to taste), Ground Black Pepper (to taste) and Garlic Powder (to taste). Cook until onions are caramelized.
Unwrap the brisket and slice.
Serve over Buns (to taste) with Provolone Cheese (to taste) on top. Place in griller and broil until cheese is bubbly.
To serve top with caramelized onions and peppers and cheese sauce. Enjoy!