4 lb. beef brisket or chuck roast (may use pork shoulder)
3 1/2 oz. liquid smoke
2 c. chopped onion
1/4 c. cider vinegar
2 tbsp. spicy mustard
1 tbsp. dark molasses
1/4 tsp. liquid hot pepper sauce
3 tbsp. Worcestershire sauce
1 c. ketchup
1/2 c. chili sauce
1/2 lemon, sliced
1 tbsp. salt (more or less, to taste)
1/4 tsp. black pepper

Preheat oven to 325 degrees. Put the meat on a rack in a roasting pan, fat side up. Pour liquid smoke around it. Seal the pan with foil and place in the oven. Roast the brisket for 4 hours or until tender, turning once. Uncover for the last 30 minutes to brown.

Remove from the oven and let meat cool. Wrap in plastic and place in refrigerator. Save the pan juices. Refrigerate overnight. Remove meat and uncover. Trim away any remaining fat. Pull the meat into small shreds.

Remove the hardened fat from the pan juices. In a large pot melt 3 tablespoons of the hardened fat over medium heat, add the onions and saute until tender. Add all the remaining ingredients and 1 cup of the pan juices. Simmer and stir well 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 juice if necessary to keep meat moist.