Shredded Barbecued Beef Sandwiches

      6 lb Beef brisket                      1/2 c  Vidalia onions, chopped
    1/2 ts Liquid smoke                        2 tb Minced garlic
      1 ts Salt                              1/2 ts Ground cumin
    1/2 ts Paprika                           1/4 ts Cayenne pepper
    1/2 ts Garlic powder                       1 c  Ketchup
    1/2 ts Dry mustard                       1/2 c  Malt vinegar
     10    French rolls (old fashion)        1/4 c  Dark brown sugar
           BARBECUE SAUCE:                     2 tb Worcestershire sauce
      2 tb Vegetable oil                     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.