Heat the Velveeta and mozzarella cheese in a large saucepan or pot, over medium-low heat, stirring constantly. When the cheese begins to melt, add the butter and cream and continue stirring until the cheese melts and is smooth. Then stir in the chili powder and keep warm.

In a large cast iron skillet, fry the bacon over medium-high heat until crispy. Remove the bacon from the skillet, reserving the grease, and roughly chop and set aside.

Return to the skillet and add the poblanos to the bacon grease. Cook for about 5 minutes, or until tender, stirring occasionally. Stir the peppers into the cheese sauce, reserve any leftover bacon grease in the skillet.

Return to the skillet and add the brisket. Cook for about 5 minutes, or until the brisket begins to crisp on the edges, over medium-high heat. Stir the brisket into the cheese sauce.

Preheat a smoker/grill to 350 degrees F. Place the cheese sauce on the indirect side of the smoker/grill and shut the lid. Smoke for about 10 minutes, stirring occasionally

Meanwhile, add about 3 inches deep of beef tallow or frying oil to a deep fryer or Dutch oven and heat to 350 degrees F. Fry the tater tots in batches. Strain from the grease and place on a baking pan lined with parchment or waxed paper.

Pour the cheese sauce over the top of the taters tots and top with bacon and green onions. Serve immediately.