Barbecue Beef Brisket
"Many years ago, I found this recipe in a local ladies recipe booklet called, "Cornsilk." I have often used it to take to friends and family so they can reheat it and serve when needed. It freezes well, too. I try to use a brisket but does well with a boneless beef roast or bottom round roast. Serve with hamburger buns...."
INGREDIENTS
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4 -5 lbs beef brisket
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1 teaspoon salt and pepper (to taste)
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3 (8 ounce) cans tomato sauce
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1/2 cup water
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1/2 cup onion, chopped
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1 -2 garlic clove, minced
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1/4 cup red wine vinegar
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3 tablespoons Worcestershire sauce
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1/3 cup brown sugar
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2 tablespoons honey
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1 teaspoon chili powder
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1 teaspoon salt
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1 small lemon, thinly sliced
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1 dash liquid smoke
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