Barbecued Brisket Sandwiches On Texas Toast

Note: A Pullman loaf is long and narrow and its texture is firm and fine with a soft crust.

To prepare the mop: Combine all ingredients in a medium saucepan, season with salt and pepper, and simmer 15 minutes. Remove from heat and let cool slightly. (The mop may be made a few days in advance, covered, and kept refrigerated.)

To prepare the brisket: Mix together the spices in a small bowl. Rub the entire brisket with the spice mixture, place the brisket on a rimmed baking sheet, cover, and refrigerate for at least 1 hour and up to 6 hours.

Prepare the grill or smoker with about 1 cup soaked wood chips, and if using a charcoal grill, a chimney starter full of hot coals, according to the manufacturer's directions. Heat to 180 to 200 degrees F.

Place the brisket fat side up in the grill or smoker, close the grill hood, and smoke, basting with the mop every 30 minutes. When you open the grill to baste, check the temperature inside; it should hover around 200 degrees F. Every hour or so, add a cup of soaked wood chips to maintain the smoke, and if using a charcoal grill, about 2 dozen coals to fuel the fire. Smoke until the brisket is extremely tender and the internal temperature is 145 degrees, about 5 to 6 hours.

Remove the meat from the grill and let rest for 10 minutes. Thinly slice the meat against the grain. To prepare the toast: Heat grill to medium high. Mix together butter and garlic in a bowl and season with salt and pepper. Brush both sides of the bread with butter. Grill the bread on both sides until golden brown, 1 to 2 minutes on each side. Serve the sliced brisket piled on top of the toast.