Spread a thin layer of barbecue sauce onto 4 slices Jalapeño-Cheddar Cornbread; top each with 2 slices cheese and one-fourth of brisket. Drizzle barbecue sauce onto brisket; top each with pickles, 2 slices cheese, and remaining slices of cornbread.
In a large cast-iron skillet, melt 2 tablespoons butter over medium heat. Add 2 sandwiches; cook until cornbread is golden brown and cheese is melted, 3 to 4 minutes per side. Repeat with remaining 2 tablespoons butter and remaining sandwiches. Serve immediately.
Recipe by Southern Cast Iron at https://southerncastiron.com/brisket-cornbread-grilled-cheese-2/