1.
Trim fat from meat. Rub brisket with spices from spice packet. If necessary, cut brisket to fit into a 3-1/2-, 4-, or 5-quart electric crockery cooker. Place brisket in cooker. Combine water and mustard; pour over meat.
2.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3.
Remove meat; cover to keep warm. Skim fat from juices. Strain pan juice through sieve and two layers of cheesecloth to remove whole spices. Reserve juice; discard whole spices.
1.
In a small saucepan, stir together orange zest, juice, and flour; gradually stir in 1/4 cup of the reserved cooking juices.
2.
Cook and stir until thickened and bubbly. Cook and stir 1 minute more.
1.
Thinly slice meat across the grain. Arrange rolls, cut sides up, on unheated rack of a broiler pan. Broil 3 inches from heat 1 to 2 minutes or until toasted. Remove rolls from broiler pan.
2.
Place meat on roll bottoms. Drizzle about 1 tablespoon citrus sauce over meat. Top with cheese. Broil 1 to 2 minutes more or until cheese melts. Add roll tops.
