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Chop ½ lb of leftover smoked brisket into small bite-sized pieces.
Thinly slice ¼ cup of green onions and set both aside.
Sprinkle your favorite barbecue rub over the brisket for extra smoky flavor.
In a mixing bowl, combine 8 oz cream cheese, ½ cup mayonnaise, and ½ cup barbecue sauce. Mix until smooth and fully blended.
Fold the chopped brisket into the creamy mixture.
Add 1½ cups of shredded pepper jack cheese and ¼ cup sliced green onions. Stir until all ingredients are evenly incorporated.
Spoon the dip into a small cast iron skillet or baking dish.
Sprinkle the remaining shredded pepper jack cheese evenly over the top.
Preheat the oven to 350°F (175°C) and bake the dip for 20 minutes, or until the edges are bubbly and the top is lightly browned.
Remove from the oven and drizzle extra barbecue sauce on top.
Sprinkle with additional green onions for color and freshness.
Serve immediately with chips, crackers, or your favorite dippers.