Preheat the oven to 350 degrees.

In a small bowl combine the salt, pepper, paprika, brown sugar, garlic powder, chili powder, and onion powder. Mix well.

Rub the mixture on all side of the beef. Place the beef in a baking dish, fat side up, and bake for 30 minutes. Flip the beef over and bake for an additional 30 minutes.

If continuing on in the oven lower the temperature to 275 degrees and put the beef broth in the bottom of the baking dish. Turn the beef so the fat cap is on top and cook for 3-4 hours or until tender.

If making in the pressure cooker cut the brisket in half and place in the pressure cooker on a small rack. Add in the beef broth. Put the lid on and bring the pressure cooker up to high pressure. Cook for 50 minutes. Allow the pressure to release naturally for 20 minutes then release the remaining pressure.

Remove liquid from the pan, reserving 1/2 cup. Place the brisket on a cutting board and use two forks to shred the beef.

Place the shredded beef in a large bowl along with the 1/2 cup of reserved liquid and the BBQ sauce. Mix well.

Cover the bowl and place in the refrigerator until ready to use.

To make the cheese sauce melt the butter in a large saucepan over medium heat.

Whisk in the flour until the mixture is smooth. Continue whisking over medium heat for 3-4 minutes or until the flour begins to brown.

Slowly pour in the milk, whisking constantly.

Add in the salt, pepper, mustard, and garlic powder and mix well.

Add the cheddar cheese in a half cup at a time, whisking frequently, until the sauce is smooth.

Stir in the cream cheese and continue mixing until it is incorporated.

Heat the cheese mixture over medium heat for an additional 3-5 minutes, whisking frequently, until it has thickened but is still smooth. Remove from heat.

Cook the shells according to the package direction. Drain and run under cold water.

Preheat the oven to 375 degrees. Pour 1 cup of the cheese sauce in the bottom of a 9 x 13 pan.

Pick up a shell and stuff it with the BBQ beef brisket then place in the pan. Repeat with remaining shells. I needed an additional 8 x 8 pan to hold all the shells. You will have brisket remaining. Place it back in the refrigerator to use later.

Pour the remaining cheese sauce over top of the shells in the pan. Bake for 15-20 minutes.

Remove the pan from the oven and sprinkle with parsley then drizzle with BBQ sauce.