This recipe blends barbecue and New Orleans all into one sandwich!
Pat dry brisket flat on both sides. Cover in a light layer of mustard. Cover in a generous amount of rub on both sides. Place brisket flat in oven or on a preheated smoker.Remove brisket flat when it reaches an internal temperature of 170 F, wrap in foil and pour beef stock into foil.
Seal up the edges and place brisket back on smoker or oven until fork-tender or until a meat thermometer reads 207 F.Remove brisket flat from foil and use forks to shred the brisket and mix in the barbecue sauce.Assemble your po'boy by spreading mayo on hoagie rolls and layering on brisket and garnishes.
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