Barbecued Beef Brisket Sandwiches from Emril at FoodNetwork.com

Barbecued Beef Brisket Sandwiches from FoodNetwork.com  This is my modified version after making this recipe more than 15 times.

http://www.foodnetwork.com/recipes/emeril-lagasse/barbecued-beef-brisket-sandwiches-recipe/index.html

Ingredients

• 1 (5 to 6 pound) beef brisket, trimmed
• 3 tablespoons Essence, recipe follows
• 3 1/2 teaspoons salt
• 1 tablespoon olive oil
• 4 cups Barbecue Sauce, recipe follows
• 1 cup beef broth
• 8 to 10 onion rolls, warmed

  Directions

  Preheat the oven to 225 degrees F.
• (This step is sometimes not possible depending on the size of your brisket.  I have seared a smaller brisket and also not seared a bigger brisket and it all turned out the same.)
• Season the brisket on both sides with the Essence and 1 1/2 teaspoons of the salt.
  Heat the oil in a large heavy skillet or large roasting pan over high heat. Add the meat and sear, turning once, until evenly browned, about 3 minutes per side. Transfer to a large roasting pan.  Brisket should be fat side up.  The fat melts into the meat while cooking and makes it delicious.
• Combine the barbecue sauce, stock, and the remaining 2 teaspoons salt in a large mixing bowl and mix well. Pour the mixture over the brisket and cover tightly with aluminum foil. Bake for 4 to 5 hours.  Normally 1 pound per hour works for me.  Check your brisket and it should be falling apart.  I like to remove the foil and roast the brisket for 10 to 15 minutes for the crispy edges.
  
  Let stand for 15-30 minutes before carving. Slice the meat across the grain.  After the roasting pan has cooled off, transfer to the fridge until all the fat has turned solid on the top.  Remove fat and add liquid to a sauce pan that is big enough for the liquid.  Heat sauce and let reduce to desired consistancy.  If you like the sauce thicker just add a dry mix for beef gravy and that should do it.  The flavor of the brisket and sauce is the best I have ever had.
  
  Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  2 1/2 tablespoons paprika
  2 tablespoons salt
  2 tablespoons garlic powder
  1 tablespoon black pepper
  1 tablespoon onion powder
  1 tablespoon cayenne pepper
  1 tablespoon dried oregano
  1 tablespoon dried thyme
  Combine all ingredients thoroughly.
  Yield: 2/3 cup
  
  Barbecue Sauce:
  4 cups ketchup-Heinz of course
  1 cup finely chopped yellow onions-I like to use Texas Sweet Onions
  1/2 cup Steen's 100% Pure Cane Syrup
  1/2 cup dry red wine-Any red wine that you also like to drink.
  2 tablespoons fresh lemon juice
  2 tablespoons Creole mustard-I use spicy brown mustard.
  2 tablespoons dark brown sugar
  1 tablespoon minced garlic-I use 2 tablespoons of crushed garlic.
  1 tablespoon minced jalapenos.  I use 2 tablespoons of diced jalapheno.  Don's forget to remove the vains and seeds or your sauce will be piping.
  1 tablespoon Worcestershire sauce
  1 teaspoon hot pepper sauce-I like Louisiana or Franks
  1/2 teaspoon salt-Don't use sea salt, as it will not season the sauce properly
  1/2 teaspoon cayenne

Combine all the ingredients in a large mixing bowl. Stir to mix well. Use immediately, or store in an airtight container in the refrigerator for up to three days.