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1
In a small bowl, mix 2 1/2 teaspoons salt, 1 1/2 teaspoons black pepper and the cayenne.
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2
Set aside 1/2 teaspoon of the spice mixture.
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3
In a large bowl, toss the brisket with the remaining spice mixture.
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4
Preheat the oven to 300.
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5
In a large, heavy skillet, heat the olive oil over medium heat.
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6
Working in batches, add the brisket and cook until browned, 8 to 10 minutes.
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7
Transfer to a large roasting pan.
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8
Add the beer to the skillet, lower the heat and simmer for 2 minutes, scraping up the browned bits.
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9
Pour the beer mixture into the roasting pan, cover and cook in the oven until the meat cuts easily with a fork, 3 1/2 to 4 hours.
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10
Let cool.
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11
Shred the beef and transfer to a large saucepan.
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12
Pour the remaining pan juices into a bowl and skim off the fat.
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13
Add 2 cups of the juices to the shredded beef, cover and keep warm over low heat.
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14
In a small saucepan, heat the ketchup, vinegar, brown sugar, mustard and the reserved 1/2 teaspoon spice mixture over medium heat.
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15
Stir 1 cup of the ketchup mixture into the beef, setting aside the rest for serving.
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16
Cover the beef and cook, stirring occasionally, until heated through.
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17
Split the baguettes and hollow out slightly.
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18
Mound the beef into the bread bottoms; cover with the bread tops.
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19
Cut each into 4 pieces and serve with the reserved sauce.
