#1 Makes 4 double burgers and a bunch of leftover brisket #2 Preheat oven to 275 F #3 Mix the salt, pepper, cumin, chili powder, and cinnamon in a bowl. In a large baking dish, coat the brisket with the spice mixture. In the same bowl, mix the Sweet Baby Ray's Original Barbecue Sauce, Sweet Baby Ray's Hot Sauce, vinegar, and water and pour it over the brisket #4 Bake the brisket for about 6 hours until it reaches an internal temperature of 195 F and is very tender but not quite falling apart. Flip it over and baste it with the juices a few times during cooking, then add a little water if it seems too dry. Allow to cool for 20 minutes before slicing #5 Toss the onion slices in a bowl with the salt and allow them to sit for 5 to 10 minutes as the salt brings some juices out of the onion #6 Add the salt, paprika, black pepper, and flour to the onion and toss until the flour coats the onions #7 Heat a thin layer of oil in a large frying pan and add in some of the onions, being careful not to overcrowd the pan. Cook for about 5 minutes, stirring a few times until brown. Remove from the pan and put onto a paper towel-lined plate #8 Mix all the slaw ingredients and season with salt and pepper #9 Toast the burger buns #10 Form the beef into 3-oz. patties with a slightly larger radius than the buns to allow for shrinkage. Grill the burgers for a few minutes on each side to brown and cook to a medium doneness. Add the cheese to each patty after flipping #11 Build the burger starting with the bottom bun, topping with some barbecue sauce, 3 slices of brisket, more sauce, two burger patties, more sauce, the slaw, onion straws, and a little more sauce on top. Add the top bun and serve.