Texas Style Brisket

My parents belong to a neighborhood cooking club. Three times a year, they'll plan huge themed parties where every member is mailed a recipe that they're responsible for preparing and bringing to the party. One year, my dad got this one. we loved it and now he and I make it for special occasions. Our birthdays, for example, which fall two days apart.

It takes time but it's well worth it. My dad serves it with barbecue sauce, which I think is overkill, so I normally serve it plain, with a bottle of sauce off to the side for people who want it. The grilling stage is NOT optional.

For the spice rub:

1/4 c chili powder
2 Tbsp salt
2 Tbsp paprika
4 tsp garlic powder
4 tsp black pepper
2 tsp cayenne pepper
2 tsp white pepper
1 tsp cumin

The meat: 3 whole briskets, about 4 lbs each
30-40 kaiser rolls.

Combine all spices. Rub spice mixture liberally onto briskets so they are completely coated. Let stand 1-2 hours at room temp. Preheat oven to 325F. Wrap meat in aluminum foil and place in shallow pans on a rack. Add approximately 1/4 inch of water to the pan. Alternatively, you can cut up carrots, onions, and potatoes and have the brisket stand on vegetable chunks. These should then be served with the brisket. Bake for 5-6 hours until meat is very tender, adding more water to roasting pans as necessary. Preserve roasting juices. Over a medium grill fire, unwrap meat and grill for 10-15 minutes per side until charred. Let meat stand for about 15 minutes, then slice thinly across the grain. Serve in roasting juices.