Ford Fry's Brisket Sandwich - Atlanta Magazine

Ingredients

• 1/4 to 1/3 cup Texas-Style Dry Rub
• 1 5- to 7-pound beef brisket
• 10 to 15 hamburger buns, slices of Texas toast, or Ford Fry’s Jalapeño-Cheddar Fry Bread
• 2 ounces smoky bacon, minced fine
• 3/4 cup finely minced yellow onion
• 1 1/2 cups packed dark brown sugar
• 1 cup ketchup
• 1 12-ounce Shiner Bock beer
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 1/2 cup yellow mustard
• 1/4 cup Worcestershire sauce
• 1/4 cup soy sauce
• 1 tablespoon fresh cracked black pepper
• 2 teaspoons onion powder
• 2 teaspoons granulated garlic
• 1/8 teaspoon ground cloves
• Kosher salt to taste