Ingredients
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
1/4 cup molasses
3 tablespoons brown sugar
1 tablespoon mustard powder
3 tablespoons whisky, plus more for seasoning
10 potato rolls, for serving
Directions
1. Adjust the oven racks to fit a large Dutch oven. preheat the oven to 350F/175C. Rub the brisket with the paprika, 1 tablespoon salt, and 1/2 teaspoon pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the brisket and sear well on all sides, about 10 minutes.
2. Meanwhile, in a small bowl, stir together the ketchup, vinegar, molasses, sugar, mustard powder, 2 teaspoons salt and 1 cup water. Pour the sauce over the brisket.
3. Cover the Dutch oven; transfer to the oven and cook, undisturbed, until the meat is tender, 3 1/2 to 4 hours. Transfer the brisket to a large bowl. Meanwhile, skim excess fat from the sauce in the Dutch oven and bring to a boil over medium heat on the stovetop. Boil until the sauce is thickened (you should have about 2 cups sauce), about 10 minutes. Season with more vinegar, whisky, and salt, if desired.
4. Pull the meat apart into large chunks and stir into about two-thirds of the sauce. Sandwich the meat on the potato rolls. Serve with extra sauce on the side.
