One 4 1/2-pound piece brisket, preferably second cut
1 teaspoon liquid smoke
1 tablespoon chili powder
1 tablespoon kosher salt
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
2 cloves garlic, finely chopped
1/2 cup finely chopped onion
1 cup ketchup
1/4 cup Worcestershire sauce
1/4 cup apple cider vinegar
2 tablespoons molasses
1 tablespoon packed light brown sugar
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Hot sauce
8 ounces smoked sausage or hot links (about 2 links)
One 15.5-ounce can pinto beans, drained and rinsed
14 ounces corn chips (about 10 cups)
4 ounces freshly grated Cheddar (about 1 1/4 cups)
8 slices soft white or wheat bread
Chopped white onion, serving suggestion
Dill pickle slices, serving suggestion
Pickled jalapeno pepper slices, serving suggestion
Brisket is a great make-ahead roast. If prepared a day ahead, cool the brisket in the roasting pan and then cover first with plastic wrap and then foil. Refrigerate. The next day uncover and remove the plastic wrap. Skim off the hard fat that has solidified on the pan juices. Recover with foil and warm in an oven preheated to 350 degrees F, about 45 minutes. Continue with the recipe as written.
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