Home The Crew The Trophy The Shirts The Songs The Recipes Friday Night weinies Toad in the Hole BBQ Brisket Sunday Morning FT The Weibewich The Photos Guest Book Links Jokes Deep South Beef Brisket BBQ     Ingredients:   4-5 lb lean brisket   Sauce: 1 Tbsp oil 1 large onion, coarsely chopped 1 bottle (375ml) ketchup 1 bottle (285ml) chili sauce ¼ cup cider vinegar ¼ cup dark molasses 2 Tbsp tabasco sauce 2 Tbsp mustard 2 Tbsp Worcestershire sauce 1 ½ tsp black pepper 1 ½ cups water 2 Tbsp lemon juice   Directions:   Preheat BBQ and sear brisket until brown.   Turn off one BBQ element and lower heat on the other. Place brisket on the side that is off and a drip pan with water on the other. Cook on low heat for 4-5 hours or until tender and registers well done (meat thermometer).     Cook onions in oil in a heavy saucepan until soft. Add all remaining ingredients EXCEPT the lemon juice. Bring to a boil, reduce heat and simmer 20 minutes stirring occasionally. Remove from heat, and stir in lemon juice.   Cut meat into thin slices and add to sauce. Cover and gently cook for about 1 hour, stirring occasionally.