Never eaten it but did see a pic and description online:
"The
Cheesy Barbecue Brisket is a shareable dip (
IF you’re feeling generous
) . The “cheesy” part is composed of Provolone and Tillamook Cheddar, and is garnished with a few jalapeño slices."
Based on that I'd say pull up your fav crockpot (or instant pot) Texas style brisket recipe and after it's cooked add shredded cheese and jalapeno slices atop. Make sure to leave the pot top on so the cheese will melt and the pepper slices wilt a bit.You can make ahead and freeze in 1 qt bags.
Not sure of the seasonings used for the GP version but you can rarely go wrong with a dry rub that includes lots of fresh Hungarian sweet paprika. Can't see smoked sweet paprika hurting either but then I've been on a Pimenton kick for a while, LOL. I tend to combine my own spice mixtures so can't recommend any specific off the shelf versions.
HTH!