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Preheat smoker to 250F
Crosshatch cream cheese with a sharp knife and season liberally with Beef rub. Place in smoker to absorb the smoke and soften for 30 minutes. When cream cheese comes off, increase temperature to 400F
While cream cheese is smoking, prepare your other ingredients: chopped brisket, bacon, cheddar and jalapeno
When cream cheese is done smoking add it to a mixing bowl with the brisket, shredded cheese, jalapeno, bacon, mix well to incorporate
Place a spoonful of the cream cheese mixture on a piece of puff pastry that's been cut to size. Spread evenly paying attention not to get any on the edges, that would prevent a good seal. Place 2 slits in a diagonal direction on top of the puff pastry to allow venting so they don't burst.
Add top of the puff pastry and crimp all around the edges to seal. Add egg wash on top, and place back in smoker that's been heated to 400F
Cook for 20-25 minutes
Allow to cool for 5 -10 minutes, serve hot.