---------- Recipe via Meal-Master (tm) v8.02
  Categories: Beef, Bar-b-q, Sandwiches
       Yield: 10 servings
       6 lb Beef brisket
     1/2 ts Liquid smoke
       1 ts Salt
     1/2 ts Paprika
     1/2 ts Garlic powder
     1/2 ts Dry mustard
      10    French rolls (old fashion)
            BARBECUE SAUCE:
       2 tb Vegetable oil
     1/2 c  Vidalia onions, chopped
       2 tb Minced garlic
     1/2 ts Ground cumin
     1/4 ts Cayenne pepper
       1 c  Ketchup
     1/2 c  Malt vinegar
     1/4 c  Dark brown sugar
       2 tb Worcestershire sauce
     1/2 ts Liquid smoke
   Preheat oven to 350 degrees.  Place brisket in a
   roasting pan and brush with liquid smoke.  Combine the
   salt and spices in a small bowl, mix well.
    Apply this on the brisket with a brush.  Cover the
   roasting pan and bake until the brisket is fork
   tender, about 3 hours.  Remove the pan from the oven
   and use two forks to pull the meat apart, shredding if
   For each sandwich, halve a roll.  Spoon 2 tablespoons
   heated barbecue sauce over the bottom.  Using a
   slotted spoon, pile about 1 cup of the shredded meat
   on each roll.  Pour 2 or 3 tablespoons sauce over the
   meat and cover with the top half of the roll.  Serve
   with additional Barbecue Sauce on the side.
   Barbecue Sauce:  Heat the oil in a medium sized pan.
   Add the onion, garlic, cumin and cayenne and saute' at
   400 degrees for 5 minutes or until the onions are
   light brown.  Stir in the remaining ingredients and
   simmer, stirring, until slightly thickened, about 10
   minutes.  Makes 2 cups.