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

Chop the smoked brisket into pea-sized pieces, aiming for about two cups.

In a large mixing bowl, combine chopped smoked brisket, beer cheese spread, and barbecue sauce. Stir well.

Cut cheddar cheese into 16 small ½ inch cubes and set aside.

Separate the biscuit dough into 16 equal pieces by halving each biscuit.

Flatten a piece of dough in your palm, add about 1 tablespoon of filling, and place a cheese cube in the center. Pinch to seal and roll into a ball.

Mix melted butter with minced garlic and parsley. Brush half over each cheese bomb.

Place the bombs on the baking sheet and bake for 15-18 minutes until golden brown.

Allow to cool for about 5 minutes before serving.