1 brisket of beef (about 5 pounds)
1/2 teaspoon natural liquid smoke flavouring
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
8 to 10 poppy seed sandwich rolls
BBQ Sauce, hot:
2 tablespoons vegetable oil
1/2 cup chopped onion
2 tablespoons minced garlic
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 cup ketchup
1/2 cup malt vinegar
1/4 cup soy sauce
1/4 cup packed dark brown sugar
2 tablespoons Worcestershire sauce
1/4 teaspoon natural liquid smoke flavouring

Preparation Instructions:

1. Preheat the oven to 325 degrees.

2. Place the brisket in a roasting pan, and brush with the liquid smoke.

3. Combine the salt and spices in a small bowl and mix well. Rub this into the brisket.

4. Cover the roasting pan, and bake until the brisket is fork-tender, about 3 1/2 hours.

5. Remove the pan from the oven, and use two forks to pull the meat apart in the pan juices, shredding it coarsely.

6. For each sandwich, halve a poppy seed roll. Spoon about 2 tablespoons heated barbecue sauce over the bottom. Using a slotted spoon, pile about 1 cup of the shredded meat on the roll. Then pour 2 or 3 tablespoons sauce over the meat, and cover with top half of the roll.

7. Serve with additional barbecue sauce on the side.

BBQ Sauce: Heat the oil in a medium-size saucepan. Add the onion, garlic, cumin, and cayenne, and saute over medium heat, 5 minutes. Stir in the remaining ingredients and simmer, stirring, until slightly thickened, 10 minutes. 2 cups.