Bbq Beef Brisket Sandwich

• 4 pounds brisket
• 1 head garlic, peeled and chopped (about 1/4 cup chopped)
• 2 tablespoons olive oil
• 1 large Vidalia onion, sliced
• 7 ounces can tomato paste
• 3 cups beef broth
• 3 cups BBQ sauce
• 2 ounces liquid smoke
• smoked Spanish paprika
• Kosher salt
• fresh-ground black pepper
• 8 bulky rolls, sliced horizontally
• 6 scallions, chopped (optional)

1. Preheat oven to 400 degrees F.
2. Rub brisket with garlic, salt, pepper and a generous amount of paprika.
3. Heat oil in a large, heavy pot or Dutch oven over high heat. Add brisket and sear 8-10 minutes per side, or until brown. Remove meat from pot. Add onions to pot and saute, stirring frequently to scrape up brown bits from the bottom of the pot; cook until onions are soft and light brown, about 8 minutes.
4. Place onions in bottom of a large roasting pan and top with brisket. Combine tomato paste, broth, BBQ sauce and liquid smoke and pour BBQ sauce mixture over the meat.
5. Bake, covered, for 2.5-3 hours. Cool for 30 minutes; slice across the grain. Serve warm over sliced rolls; top with chopped scallions, if using.

brisket, garlic, olive oil, vidalia onion, tomato paste, beef broth, bbq sauce, liquid smoke, paprika, kosher salt, freshground black pepper, bulky rolls, scallions

Taken from food52.com/recipes/30860-bbq-beef-brisket-sandwich (may not work)