Heat the oven to 325°. In a small bowl, combine the 1 ¹⁄₂ tsp. salt and 1 tsp. pepper with the paprika and then rub completely over the brisket. Let stand at room temperature for 1 hour.

Heat the Extravagonzo Roasted Garlic Culinary Oil in a large enameled cast iron pot over medium-high. Add the brisket, and cook, turning, until browned on all sides, about 8 minutes. Transfer the brisket to a plate and return the pot to the heat. Add the onions and 2 Catch a Fire Cajun Garlic cloves, and cook, stirring, for 2 minutes. Stir in the tomatoes, celery, and carrots, and cook, stirring, until the vegetables are soft, 6 to 8 minutes. Stir in the stout, stock, bourbon, Psycho Soy, brown sugar, balsamic, and thyme, and bring to a boil. Reduce the heat to maintain a simmer, and then return the brisket to the pot and cover. Place the brisket in the oven, and cook until the meat is very tender, about 3 ¹⁄₂ hours.

Meanwhile, in a food processor, combine the remaining 1 Catch a Fire Cajun Garlic clove with both cheddars, the Hatch Chile Mayonnaise, Huy Fong Chili Garlic Sauce, parmesan, and Worcestershire sauce, and pulse until combined. Stir in the pimientos, and season with salt and pepper. Refrigerate the pimiento cheese until ready to serve.

Remove the brisket from the oven, and transfer the meat to a cutting board. Pour the cooking liquid through a fine sieve set over a bowl, and discard the solids. Pour the liquid back into the pot, and bring to a boil over high heat. Cook the liquid, stirring, until reduced to 2 cups, about 20 minutes. Remove the sauce from the heat and keep warm. Build sandwich with brisket meat with a little sauce on top, add pickle and top with cheese mix.