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.

• Ready In: 4 hrs 30 mins
• Serves: 12

Ingredients

• 4 -5  lbs beef brisket
• 1  teaspoon  salt and pepper (to taste)
• 3 (8 ounce) cans tomato sauce
• 1⁄2 cup water
• 1⁄2 cup onion, chopped
• 1 -2  garlic clove, minced
• 1⁄4 cup red wine vinegar
• 3  tablespoons Worcestershire sauce
• 1⁄3 cup brown sugar
• 2  tablespoons honey
• 1  teaspoon chili powder
• 1  teaspoon salt
• 1  small lemon, thinly sliced
• 1  dash liquid smoke

Directions

1. Sprinkle roast with salt and pepper.
2. Roast in a covered roaster at 325 degrees for 3 to 4 hours or until tender; cool and refrigerate a short while for easier slicing.
3. Mix remaining ingredients together except for the lemon.
4. Cut off excess fat on roast and slice meat thinly. Cut across the grain.
5. Place layers of meat in a 9 by 12 casserole dish and top each layer with sauce. I usually get 2 layers of meat with a 5 pound brisket.
6. Put thinly sliced lemon over the top layer, cover and bake at 350 degrees for 1 hour or until heated through.
7. Remove lemon slices before serving.
8. This freezes well; thaw overnight and then reheat. I remove lemon slices before freezing.