BBQ Beef Sandwiches

These are absolutely wonderful. The first time I made them we almost 
killed ourselves fighting over leftovers. I recommend making an integer
number of sandwiches and feeding exactly that many people! You won't
need 2, these are large, satisfying and filling.

3.5# brisket of beef
six hoagie rolls
a bottle of barbecue sauce (I used Stubbs Mild, perfect for kids)

Cooking time: almost six hours
Prep time: maybe 20 minutes

Put a cast iron Dutch oven large enough to hold the brisket on
high heat. While it's heating, unwrap the meat and rinse it and pat
it dry with a paper towel. When the pan just starts to smoke, turn
on the vent fan and drop in the meat, fatty side down. Put the lid
on, and, leaving it on high heat, sear for 5 minutes. Then turn and
sear the other side. While the other side is searing (another 5 
minutes) preheat the oven to 220 degrees. After the second side 
has seared, turn it back over so the fatty side is down, and put
the entire pot in the oven, with its lid. It will need 5½-6 hours
of slow moist cooking to become melting tender while not falling 
apart. About 10 minutes before removing the meat, slice the rolls,
butter them lightly, and arrange them on a cookie sheet buttered
side up. Turn the oven up to 350, and take out a cutting board and
an 8" square pan. Remove the pot from the oven and put in the rolls.
Slice the meat into 12 slices. Put the slices into the square pan
and cover with the barbecue sauce. Dump in the whole bottle and
stir lightly to coat. Put in the microwave a couple of minutes to
heat through.

Remove the rolls, and put 2 slices of meat per sandwich. Slice
and serve, dividing the leftover sauce between sandwiches. The
idea is to make the sandwich juicy but not totally goopy.

Serve hot with coleslaw or potato salad. But not to vegetarians!