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

In a large mixing bowl, combine softened cream cheese, shredded cheddar, Monterey Jack, smoked brisket, diced jalapeño, and seasonings. Mix well and add a splash of beer.

Flatten each biscuit into a round disc approximately 4 inches in diameter.

Spoon about two tablespoons of the filling into the center of each biscuit. Fold and pinch the edges to seal.

Place the sealed bombs seam-side down on the prepared baking sheet and bake for 15-20 minutes until golden brown.

While baking, prepare garlic butter by melting butter, then mixing in minced garlic and parsley.

Brush the tops of the baked bombs with garlic butter and sprinkle with coarse sea salt before serving.