Sunday, December 23, 2007

BBQ Biskett

Place Beef brisket in pan with 3/4 cup water, salt, pepper, onion slices, and liquid smoke. Cook slow for 12 hours at 250. Shred. Add barbeque sauce.

Barbeque Sauce:
2 8oz. cans tomato sauce
1 small bottle ketchup
1/4 cup Worcestershire sauce
juice of 1 lemon
garlic powder
2 TB liquid smoke
1/2 tsp. tabasco
salt and pepper
1 large onion, chopped
1/2 cup butter
1 small bottle 7-up
1 TB mustard

mix and simmer

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