Mix celery salt, pepper, salt, garlic salt, and onion salt together in a small bowl; stir in Worcestershire sauce. Spread mixture all over beef brisket.

Place brisket into a slow cooker. Cover and cook on Low until beef is tender and can easily be pulled apart with a fork, about 8 hours.

Transfer beef to a cutting board; shred into small pieces using two forks.

Transfer 1/2 cup cooking liquid from the slow cooker to a saucepan. Stir in Russian dressing and barbecue sauce; bring to a boil.

Return shredded beef to the slow cooker. Add barbecue mixture, cover, and cook on Low until flavors combine, about 1 hour.

Serve beef and sauce on rolls.