Dice the onions and the garlic. Grate the cheese if not using pre-shredded. Shred 2 cups of brisket.
In a cast iron skillet, add olive oil and heat 3-5 minutes over medium-high heat.
Add the chopped onions and cook for about 5 minutes until they become soft and becom golden brown. Add in the shredded brisket to combine and warm up.
Then, add the seasonings, garlic, and beer. Stir until the mixture is uniform.
Take the brisket mixture out of the cast iron skillet and add to a bowl. Add about 1/3 of the shredded cheese to this bowl and combine until it melts in with the rest of the mixture.
Heat the grill to 400°F.
Spray the bottom of the cast iron skillet. Layer chips on bottom of skillet. Add half of the brisket to the chips, sprinkle with half of the remaining cheese.
Spread another layer of chips, add the remaining brisket mixture, and top with cheese.
Cook at 400°F for about 10-12 minutes, or under the cheese is fully melted.
Top with your favorite toppings and serve immediately.
Notes
Toppings: Add on toppings of your choice on top. We added olives, chives, and jalapeño pepper slices. Cheese Substitution: You can substitute Monterey Jack and cheddar cheese with no problem. Beer Substitutions: You can substitute 1/2 cup of broth for the beer. You can swap the beer for vegetable, chicken, or beef broth. The flavor will be slightly different, but still tasty. Also look for non alcoholic beer. Cheese Isn't Staying Melted: When using cheese from the bag that is already shredded (like most of us do) the cheese will harden back up quickly because there are additives in the bag to make the cheese not stick.The fresh "you grated it yourself" cheese is the best. If you want the cheese to really be gooey for a long time, you can use a jarred cheese as it's runny and doesn't harden up