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.