Preheat your smoker to 225°F (107°C). Rub the beef brisket with olive oil, followed by smoked paprika, garlic powder, onion powder, salt, and black pepper. Cook in the smoker for 6-8 hours until tender, rest for 30 minutes, then shred.

In a saucepan over low heat, combine shredded cheddar cheese, Monterey Jack cheese, beer, sour cream, Dijon mustard, and Worcestershire sauce. Stir until melted and creamy. Remove from heat and let cool.

Roll out pizza dough until 1/4 inch thick, cut into 4-inch circles. Add beer cheese filling and shredded brisket in the center, fold the dough over the filling and pinch to seal.

Preheat oven to 375°F (190°C). Arrange pretzel bombs on a baking sheet, brush with egg, sprinkle with coarse salt, and bake for 15-20 minutes until golden brown.

Allow pretzel bombs to cool for a few minutes before serving warm with your favorite dipping sauces.