Recipe: Yankee Brisket Pulled Barbecue

"...A Yankee version of the famous pit-cooked "pulled" barbecue, this is a super prepare ahead meal. Serve with steamed soft buns, large garlicky dill picles, coleslaw and baked beans..." Jane Butel in "Finger Lickin Rib Stickin Great Tastin Barbecue", Workman Publishing, New York, 1982, Pp. 54, 55.

YANKEE BRISKET PULLED BARBECUE
Serves 8-12

4 lbs beef brisket or Chuck Roast (pork shoulder may also be used)
3 1/2 ounce bottle liquid smoke
2 cups chopped onions
1/4 cup cider vinegar
1/4 cup dark brown sugar, packed
2 tb spicy brown mustard
1 tb dark molasses
1/4 tsp cayenne pepper
1/4 tsp liquid hot pepper sauce
3 tb Worcestershire Sauce
1 cup Ketchup
1/2 cup chili sauce (ketchup type)
1/2 lemon sliced
1 tb salt or to taste
1/4 tsp freshly ground black Pepper

Preheat oven to 325 F. Put the meat on a rack in a roasting pan, fat side up, & pour the liquid smoke around it. Seal the pan W/ foil & place it in the oven. Roast the Brisket for 4 hours, or until very tender, turning once. Uncover the meat for the last 30 minutes to brown.

Remove the meat from the oven & let it cool. Wrap it in plastic & refrigerate. Pour the pan juices and fat into a glass jar or bowl, cover & refrigerate.

The next day, remove the meat from the refrigerator and trim away any extra fat. Pull the meat into small shreds (pulling).

Remove the hardened fat from the pan juices. In a large pot, melt 3 tb of the hardened fat over medium heat, add the onions & saut until tender.
Add all the remaining ingredients & 1 cup of the pan juices. Stir well & simmer for 20 minutes over low heat.

Add the "pulled" meat to the sauce and simmer very slowly, uncovered, for 1 hour, stirring frequently. Add more pan juices, or water, if necessary, to keep the meat moist.