BARBECUE BRISKET

1 (14 oz.) bottle of ketchup
1 large onion chopped (i use a small Vidalia)
1 cup water or red wine
4 tbsp Worcestershire
3 tbsp fresh squeezed lemon juice
2 tbsp cider vinegar
1 tbsp loose brown sugar (not packed)
1 tbsp honey
1 tbsp liquid smoke
1 tbsp crushed garlic (or less, we like lots)
1 tbsp dry mustard powder (like Coleman's)
1 tsp salt
1/2 tsp chili powder
1/8 tsp black pepper

First, make a batch of homemade Bar-Be-Que Sauce. Mix all ingredients together and heat on range.

Then prep the brisket by removing all silver skin if the butcher didn't already do this, place it in the crock pot, pour the homemade sauce over it.

Cover and cook on low. The length of time cooking will depend on how large a brisket you got.

When done, remove lid from crock pot and using two forks shred the brisket.

Terrific served on rolls or buns. It's also good served like tacos with all the trimmings in soft or regular taco shells.