Barbecue-Braised Brisket Sandwiches

• 1 (5 to 6-pound) beef brisket, point cut
• 1 tablespoon smoked paprika
• Kosher salt and freshly ground pepper
• 1 tablespoon olive oil
• 1 cup ketchup
• 2/3 cup cider vinegar, plus more for seasoning
• 1/4 cup molasses
• 3 tablespoons brown sugar
• 1 tablespoon mustard powder
• 3 tablespoons bourbon, plus more for seasoning
• 1 tablespoon Worcestershire sauce
• 10 potato rolls, for serving

1. 1.
2. Adjust the oven racks to fit a large Dutch oven; preheat the oven to 350 degrees F. Rub the brisket with the paprika, 1 tablespoon salt, and 1/2 teaspoon pepper.
3. Heat the oil in a large Dutch oven over medium-high heat.
4. Add the brisket and sear well on all sides, about 10 minutes.
5. 2.
6. Meanwhile, in a small bowl, stir together the ketchup, vinegar, molasses, brown sugar, mustard powder, bourbon, Worcestershire, 2 teaspoons salt and 1 cup water.
7. Pour the barbecue sauce over the brisket.
8. 3.
9. Cover the Dutch oven; transfer to the oven and cook, undisturbed, until the meat is tender, 3 1/2 to 4 hours.
10. Transfer the brisket to a large bowl.
11. Meanwhile, skim excess fat from the sauce in the Dutch oven and bring to a boil over medium heat on the stovetop.
12. Boil until the sauce is thickened (you should have about 2 cups sauce), about 10 minutes.
13. Season with more vinegar, bourbon, and salt, if desired.
14. 4.
15. Pull the meat apart into large chunks and stir into about two-thirds of the sauce.
16. Sandwich the meat on the potato rolls.
17. Serve with extra sauce on the side.

beef brisket, paprika, kosher salt, olive oil, ketchup, cider vinegar, molasses, brown sugar, mustard powder, bourbon, worcestershire sauce, potato rolls

Taken from www.foodnetwork.com/recipes/food-network-kitchens/barbecue-braised-brisket-sandwiches-recipe.html (may not work)