Slow Cooked Brisket Sandwiches with Blue Cheese Coleslaw

Ingredients

• 1 cup (packed) dark brown sugar
• 2 tablespoons ground ancho chile
• 2 tablespoons ground chipotle chile
• 1 tablespoon Old Bay seasoning
• 1 1/2 teaspoons paprika
• 1 teaspoon coarse kosher salt
• 1 teaspoon ground allspice
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 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
• 1 cup beef broth
• 2 large celery stalks, chopped
• 1 medium onion, chopped
• 1 1/2 cups chopped fresh Italian parsley
• 3 garlic cloves, chopped
• 2 teaspoons coarse kosher salt
• 24 rye bread slices, lightly toasted
• Blue Cheese Coleslaw

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