Trim excess fat from the brisket and rub with garlic powder and smoked paprika. Let sit at room temperature.

Preheat your smoker to 225°F (107°C) and smoke the brisket for about 6 hours or until it reaches an internal temperature of 195°F (90°C).

While smoking, sauté sliced bell peppers and onions in olive oil over medium heat until soft (about 8 minutes).

Once smoked, let the brisket rest for 20 minutes before shredding into bite-sized pieces.

Assemble cheesesteaks by layering shredded brisket, sautéed veggies, and provolone cheese in hoagie rolls.

Broil assembled sandwiches on high for about 2 minutes until cheese is melted and bubbling.