Chipotle Brisket Sandwich on a Cheddar Biscuit

Ingredients

• 4 yellow onions, 2 sliced and 2 finely diced
• One 4-pound beef brisket (point-cut or flat-cut)
• Kosher salt and freshly ground black pepper
• 12 cloves garlic, peeled
• 6 cups ale
• 2 tablespoons vegetable oil
• 4 large jalepenos, minced
• 3 to 4 chipotle peppers in adobo sauce, pureed
• 2 tablespoons granulated garlic
• 1 tablespoon smoked paprika
• 3 cups all-purpose flour, plus more for dusting
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup (2 sticks) cold unsalted butter, cut into small cubes, plus more melted butter, for brushing
• 1 1/2 cups shredded Cheddar
• 1 1/2 to 2 cups buttermilk
• 1 cup homemade or store-bought guacamole
• 1/2 cup mayonnaise
• 3 to 4 chipotle peppers in adobo sauce, pureed
• 1/4 cup lemon juice
• Kosher salt
• 2 tablespoons unsalted butter
• 2 yellow onions, sliced
• 6 to 8 slices white or yellow Cheddar

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