Brisket Sandwiches and Barbecue Sauces
(Makes 24 servings with leftovers)

2 whole beef briskets, 6 pounds (2.9kg) each
(Pre-soaked mesquite, hickory and or apple wood chips - if you want to use them for cooking.)
1 recipe Texas barbecue sauce (recipe follows)
1 recipe Carolina Barbecue Sauce (recipe follows)
24 Bread rolls, split
Spice rub:
3 tablespoons (45ml) paprika
3 tablespoons good quality chilli powder
2 teaspoons (10ml) dry mustard
2 teaspoons (10ml) onion powder
2 teaspoons (10ml) garlic powder
1 teaspoon (5ml) freshly ground black pepper
1 teaspoon (5ml) crushed dried thyme
1 teaspoon (5ml) cayenne pepper
1 teaspoon (5ml) ground cumin
Salt if you wish.

Method:   Combine all spice rub ingredients and put into a covered jar until you want to use them.
Rub spice mix into both sides of the briskets, coat evenly.  Let this stand at room temperature for one hour or refrigerate for up to a day, make sure you cover it.   Return to room temperature before using this.
Preheat oven to 325oF (160oC) Gas mark 3.  Wrap briskets separately in aluminium foil and put in a shallow baking dish on a wire rack.   Put ½ inch of water in the bottom of the pan and bake for up to 6 hours until the meat is extremely tender, add more water if your have to.   Light the grill; cook unwrapped briskets over medium heat for up to 15 minutes per side until meat is brown.     Put the meat on a carving board and let it stand for 15 minutes before you slice thinly, across the grain.  
Before you serve, simmer the barbecue sauces (Texas and Carolina sauces).
Put the hot meat onto a large serving platter and put a basket of sliced rolls beside it.  Pop the sauces in attractive bowls and guests can spoon them over their beef as they make up their own sandwiches.

Texas Barbecue Sauce:

Method:   Heat oil in a big pot, medium heat, around 5 minutes.   Stir in dry mustard cayenne pepper and paprika.  Cook a further one minute, while stirring, until spices become fragrant.   Add all the other ingredients, blending well and simmer gently without a cover; stir regularly for around half and hour.  Take out bay leaves and use the sauce immediately or you may like to cover it and refrigerate for up to a fortnight.  Reheat it before you use it though.   

Carolina Barbecue Sauce:

Method:   Mix vinegar, sugar substitute, tomato sauce, black pepper, cayenne pepper, honey and salt in a medium size pot and simmer on low heat for up to 15 minutes.  Use it immediately or store it for up to a fortnight, but reheat before you use it.

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