BBQ Beef Sandwich with Grilled Vidalia Onions

• 2-1/2 cups KRAFT Italian Dressing, divided
• 2 each beef briskets
• 2 cups BULL'S-EYE Honey Smoke Barbecue Sauce
• 4 each medium Vidalia onions, cut into 1/4-inch-thick slices Safeway 3 lb For $2.99 thru 02/09
• 16 each sandwich rolls, split

1. Pour 2 cups of the dressing (or 1 cup of the dressing for trial recipe) over meat in shallow nonreactive pan; turn meat over to coat both sides with dressing.
2. Cover and refrigerate at least 2 hours or overnight to marinate, turning occasionally.
3. Remove meat from marinade; discard marinade.
4. Place meat in full-size hotel pan (or half-size hotel pan for trial recipe).
5. Cover with foil.
6. Bake in 275F-standard oven for 2-1/2 hours (or in 250F-convection oven for 1-1/2 hours) or until meat is tender and cooked through (160F).
7. Drain excess liquid.
8. Pour barbecue sauce over meat.
9. Continue baking 30 min., basting occasionally with the liquid in bottom of pan.
10. Meanwhile, grill onions over medium heat about 5 min.
11. or until tender, turning and brushing occasionally with the remaining 1/2 cup dressing (or 1/4 cup dressing for trial recipe).
12. Cut meat diagonally across the grain into thin slices.
13. For each serving: Fill 1 roll with about 5 oz.
14. of the meat mixture and about 1/4 cup of the onions.

italian dressing, beef briskets, honey smoke, vidalia onions, sandwich rolls

Taken from www.kraftrecipes.com/recipes/bbq-beef-sandwich-grilled-vidalia-onions-97737.aspx (may not work)