Brisket Sandwich

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1/4 cup paprika

1/4 cup freshly ground black pepper

1/8 cup salt

1/4 cup brown sugar

2 tablespoons chili powder

1/4 cup garlic powder

10 pound brisket

7 slices bacon, cut in 1-inch pieces

3 yellow onions, julienne

3 tomatoes, sliced

2 ribs celery, cut in 1/2

3 jalapenos

1 red pepper, seeded and julienne

3 carrots, julienne

12 ounces oatmeal stout

1/4 cup cider vinegar

2 tablespoons Worcestershire sauce

Handful garlic, about 12 cloves

Whole-wheat buns

Sliced red onion and pickles, for serving

Olive oil

4 shallots, diced

1 (No.10) can diced tomatoes

64-ounce can sliced peaches

16 ounces dried figs, stems removed

1 stem rosemary, leaves picked

1/2 cup balsamic vinegar

1/4 cup stone-ground mustard

1 lemon, juiced

1/3 cup packed ground fresh ginger

4 cups fresh orange juice

2 cups white tequila (can use reposado but not anejo - unless you really like that flavor)

1 tablespoon dry mustard

8 ancho chiles

1 tablespoon sambal oelek

2 teaspoons salt

1 cup brown sugar

1 can anchovies, minced

10 cloves garlic, peeled

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