• 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
  • 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.