Using a sharp knife, chop the smoked brisket into bite-sized pieces.
Place the brisket in a large bowl and top with the barbecue sauce. Toss to coat.
Divide the brisket evenly among 8 8-ounce jars.
Top the brisket with 1/2 cup baked beans and 1/2 cup Cole slaw. Repeat with remaining jars.
Place one cornbread muffin on top of each jar and garnish with bread and butter pickles, if desired.