Preheat the oven to 300℉ (148℃). (Alternatively use a slow cooker covering the meat 3/4 of the way with broth or water).

For the Sandwich: Combine the brown sugar, paprika, salt, black pepper, chili powder, garlic powder, onion powder and cayenne pepper to make a dry rub.

Pat the brisket dry with paper towels. Rub the dry rub all over the brisket, covering all sides. Wrap the brisket in foil and place fat side up onto a baking sheet. Cook in the oven for 3 hours. (or in slow cooker for 6 - 8 hours)

Close the oven and leave the brisket to rest for about 30 minutes before slicing.

Cut the brisket into thin slices against the grain.

Cook Pasta: In a pot of salted boiling water, cook the pasta according to the directions on the package; once cooked, drain completely and run under cold water to cool.

Make Macaroni Salad: In a bowl, mix together all of the ingredients. Taste and adjust the seasoning with salt and pepper or more mayo if needed. Refrigerate until you are ready to serve.

Assemble the sandwiches: Place a generous amount of beef brisket slices on the bottom half of each bun. Top with the BBQ sauce (optional).

Place the top half of the bun over the beef brisket.

Grill the corn on all sides until nicely charred and tender.

Once tender, lather with butter and lightly season with salt.

Serve the Texas brisket sandwiches with the corn, macaroni salad, and amber ale.