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1
In a medium bowl, stir to combine the chile flakes, chili powder, garlic powder, onion powder, paprika, brown sugar and some salt and pepper.
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2
Rub the spice mix on the brisket to coat.
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3
Place in a large resealable bag or dish and refrigerate for at least 1 hour or up to overnight.
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4
Preheat the oven to 325 degrees F and position a rack in the center of the oven.
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5
Heat the olive oil in a large Dutch oven set over medium heat.
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6
Sear the brisket, fat-side down, until caramelized and browned, 6 to 8 minutes, then flip and cook another 5 minutes.
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7
Pour in the Nancy's Sweet and Tangy BBQ Sauce, Worcestershire and beer.
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8
Bring to a simmer, then cover the pot and transfer to the oven.
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9
Cook until the brisket is tender and the internal temperature of the thickest part reads 185 degrees F on an instant read thermometer, about 2 hours 30 minutes.
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10
Place the brisket on a cutting board to rest for 20 minutes, and reserve the cooking sauce.
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11
Slice the brisket thinly against the grain, then return the meat to the Dutch oven and coat in the sauce.
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12
Pile the meat onto the sandwich rolls, spread some mayo on one side of the roll and then drizzle some extra sauce over the meat to serve.
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13
In a medium saucepan, heat the butter over medium heat.
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14
Add the onions and cook until soft and translucent, 4 to 5 minutes.
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15
Stir in the garlic and cook 1 minute, then whisk in the tomato sauce, ketchup, sugar, vinegar, mustard, cayenne and some salt.
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16
Bring to a boil, then reduce to a simmer and cook for 45 minutes.
