Carefully trim excess fat from the beef brisket, then rub it generously with garlic powder and smoked paprika. Let it sit at room temperature for about 20 minutes to soak up those delicious flavors.

Fire up your smoker and preheat it to 225°F (107°C).

Place the brisket in the smoker and let it work its magic for about 6 hours, or until it reaches an internal temperature of 195°F (90°C).

Heat olive oil in a skillet over medium heat and sauté the sliced bell peppers and sweet onions for about 8 minutes, or until they are soft and slightly caramelized.

When the brisket is done smoking, take it out and let it rest for 20 minutes. After resting, shred the brisket into bite-sized pieces.

On each hoagie roll, layer the shredded brisket, sautéed veggies, and slices of aged provolone cheese.

Place the assembled sandwiches under the broiler on high for about 2 minutes, or until the cheese is melted and bubbling.