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- 1 cup (packed) dark brown sugar
- 2 tablespoons ground ancho chile
- 2 tablespoons ground chipotle chile
- 1 tablespoon Old Bay seasoning
- 1 teaspoon coarse kosher salt
- 1 teaspoon ground allspice
- 1 teaspoon ground coriander
- 2 large dried ancho chiles,* stemmed, seeded, coarsely torn, soaked in 1 cup hot water 30 minutes (do not drain)
- 2 cups pomegranate juice**
- 1 1/2 cups (packed) dark brown sugar
- 3/4 cup unsweetened pineapple juice
- 1/2 cup mild-flavored (light) molasses
- 2 6-ounce cans tomato paste
- 2 3-pound flat-cut beef briskets, trimmed
- 2 tablespoons olive oil, divided
- 3 cups (packed) dark brown sugar
- 2 cups apple cider vinegar
- 2 large celery stalks, chopped
- 1 1/2 cups chopped fresh Italian parsley
- 2 teaspoons coarse kosher salt
- 24 rye bread slices, lightly toasted
Mix brown sugar, ground ancho chile, ground chipotle chile, Old Bay seasoning, paprika, coarse kosher salt, allspice, coriander, and cumin in medium bowl to blend. DO AHEAD Spice rub can be made 1 week ahead. Store airtight at room temperature.
Combine ancho chiles and soaking liquid, pomegranate juice, brown sugar, pineapple juice, molasses, and tomato paste in large saucepan; whisk to blend. Bring mixture to simmer over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; simmer until sauce thickens slightly and is reduced to generous 5 cups, stirring frequently, about 15 minutes. Stir in 4 tablespoons spice rub and simmer 10 minutes longer, stirring often. Season with salt, pepper, and more spice rub if desired. DO AHEAD Can be made 1 week ahead. Cover; chill.
Sprinkle briskets with salt, then rub 2 tablespoons spice rub over each side of each brisket. Place briskets on large baking sheet and let stand at room temperature at least 30 minutes and up to 2 hours.
Preheat oven to 350°F. Heat 1 tablespoon oil in large skillet over medium-high heat. Add 1 brisket to skillet; cook until browned, 3 to 4 minutes per side. Transfer to roasting pan large enough to hold both briskets in single layer. Repeat with remaining 1 tablespoon oil and remaining brisket.
Combine brown sugar and next 7 ingredients in large bowl; stir until sugar dissolves. Pour mixture over briskets, coating all sides. Cover pan with heavy-duty foil and seal tightly. Roast in oven 2 hours. Turn briskets over, cover, and continue to roast until meat is very tender and pulls apart easily, about 2 hours longer. Cool uncovered in braising liquid 1 hour. DO AHEAD Can be made 1 day ahead. Chill uncovered until cold, then cover with foil and keep chilled. Before continuing, rewarm briskets, covered with foil, in 350°F oven, about 30 minutes.
Remove briskets from braising liquid; reserve liquid. Shred brisket meat into bite-size pieces. Transfer to heavy large pot. Transfer braising liquid to processor; add 2 1/2 cups barbecue sauce and puree until smooth. Add puree to shredded meat; bring to simmer. Season to taste with salt and pepper.
Divide meat mixture among 12 bread slices. Top with barbecue sauce, then Blue Cheese Coleslaw. Cover with remaining bread. Serve with barbecue sauce.
*Available at many supermarkets and at specialty foods stores and Latin markets.
**Available at supermarkets and at natural foods stores and Middle Eastern markets.