FRIDAY NIGHT DINNER - Barbecued Beef Brisket

     I've been making this Barbecued Beef Brisket, from The New Basics Cookbook, for many years.  It assembles quickly and is in the oven, unattended, for 3 1/2 hours (making it meltingly tender), and giving me plenty of time to do other things.
   

                                 Shredded Barbecued Beef Brisket
                                      adapted from The New Basics Cookbook

• 1 brisket of beef (about 5 pounds)
• 1 teaspoon natural liquid smoke flavoring
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dry mustard
• 8 to 10 whole wheat, poppy seed or onion sandwich rolls
• 2 cups of your favorite barbecue sauce

1.  Preheat the oven to 325˚F.
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 sandwich 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 the top half of the roll... OR, do what I do; transfer the shredded brisket to a large pot and place over low heat.  Stir the entire 2 cups of barbecue sauce into the brisket, stir to combine, and heat until warmed through.  Then pile onto the sandwich rolls.

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