Categories: Beef, Barbecue, 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 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 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.