Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      pounds        beef brisket
   1      teaspoon      salt
     1/2  teaspoon      paprika
     1/2  teaspoon      garlic powder
     1/2  teaspoon      dry mustard
  10                    French rolls -- (old fashion)
                        ***BARBECUE SAUCE***
     1/4  cup           dark brown sugar
     1/2  cup           malt vinegar
   1      cup           ketchup
   2      tablespoons   minced garlic
     1/2  cup           Vidalia onions -- chopped
     1/2  teaspoon      ground cumin
     1/4  teaspoon      cayenne pepper
   2      tablespoons   Worcestershire sauce
   2      tablespoons   vegetable oil
     1/2  teaspoon      liquid smoke

Preparation:

Preheat oven to 350F. 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 coarsely. 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 sauté at 400F 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.