Mix all ingredients for horseradish aioli and hold in fridge.
Mix all of the ingredients for the Espresso rub.
Heavily rub the whole brisket and smoke at 225 for 14 to 16 hours until the internal temperature reaches 185 degrees.
Hold brisket at 180 degrees until ready to serve.
Immediately prior to serving preheat fryer to 350 degrees.
Drain jalapenos and pat dry, toss in corn starch, shake of excess corn starch and fry until crispy.
Allow jalapenos to drain on a paper towel to absorb excess grease.
Sautee julienned onions until soft and golden brown. Set aside. Spread 2 tbsp of aioli on each hoagie roll, followed by sliced cheese, followed by warm brisket, then crispy jalapenos, and finally sauteed onions.
Recipe by Chef Robert Irvine at chefirvine.com.