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1
Place 2 cups of the barbecue sauce in a large shallow baking dish, add the brisket, and turn to coat.
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2
Cover and marinate in the refrigerator for 4 hours or overnight.
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3
Preheat the oven to 325F.
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4
Heat the oil in a large Dutch oven over high heat until it begins to shimmer.
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5
Remove the brisket from the refrigerator, season with salt and pepper, and sear well on both sides until golden brown, about 5 minutes per side.
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6
Transfer to a plate.
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7
Add the carrots, onions, and celery and cook until soft and golden brown, about 5 minutes.
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8
Add the garlic and cook for 1 minute.
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9
Return the brisket to the pan and add the chicken stock and the remaining 1 cup barbecue sauce.
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10
Bring to a simmer on top of the stove; then cover and place in the oven.
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11
Cook until fork-tender, about 2 hours.
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12
Meanwhile, make the pickled red cabbage.
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13
Bring the vinegar, honey, and salt and pepper to taste to a simmer in a large Dutch oven over medium heat.
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14
Add the cabbage and cook, stirring occasionally, until just wilted, about 15 minutes.
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15
Remove the brisket from the cooking liquid, tent with foil, and let rest for 15 minutes before slicing thinly across the grain.
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16
Place 8 slices of bread on a work surface.
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17
Top each slice with 4 or 5 slices of brisket, 2 tablespoons of the cheese, some pickled red cabbage, and a drizzle of the dressing.
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18
Top with the remaining bread.
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19
Heat one-third of the butter in a large skillet over medium heat.
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20
Cook 2 to 3 sandwiches at a time until golden brown on both sides and the cheese has melted, about 3 minutes per side.
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21
Repeat with the remaining butter and sandwiches.
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22
Whisk together the mayonnaise, ketchup, and hot sauce in a small bowl and season with salt and pepper.
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23
Cover and refrigerate for at least 1 hour and up to 1 day.
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24
Stir in the pickled okra just before using.
