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1
Preheat the oven to 300.
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2
In a bowl, combine the coriander, cumin and mustard seeds, paprika, chile powder, 1 tablespoon each of salt and pepper and the ginger.
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3
Set the brisket in a large enameled cast-iron casserole and rub the spices all over the meat.
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4
Heat the olive oil in a large saucepan.
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5
Add the onions and garlic and cook over moderate heat, stirring often, until softened, about 5 minutes.
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6
Stir in the vinegar, brown sugar, Worcestershire and soy sauces; simmer for 5 minutes.
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7
Add the tomatoes and bring the sauce to a simmer.
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8
Pour the sauce over the brisket.
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9
Cover with foil or a tight-fitting lid and bake for 4 hours, turning twice, until very tender and the sauce is thickened.
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10
Transfer the brisket to a platter.
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11
Pour the sauce into a medium saucepan and let stand for 10 minutes, then skim off the fat.
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12
Light a grill.
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13
If using charcoal, scatter the hickory chips over the coals.
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14
If using a gas grill, place the chips in the smoker box or scatter them over the heat bars.
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15
Lightly oil the grate.
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16
Grill the brisket covered over a medium-low fire for 45 minutes, turning once, until nicely charred.
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17
Transfer to a cutting board.
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18
Meanwhile, boil the sauce over moderately high heat until reduced to 4 cups, about 20 minutes.
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19
Transfer the sauce to a blender or food processor and puree until smooth, then pour into a bowl.
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20
Season with salt and pepper.
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21
Thinly slice the brisket across the grain on the diagonal; arrange on the rolls.
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22
Top with the lettuce, tomatoes and red onions, drizzle with some of the barbecue sauce and serve.
