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.