4 to 5 lb. of beef
1 can Rotel
2 c. catsup
1 c. brown sugar, packed
1/2 c. honey
1 med. chopped onion
3 tbsp. Worcestershire sauce
3 tbsp. A-1 sauce
3 tbsp. chili powder
1 tbsp. salt
1 tbsp. hickory smoke (or any liquid smoke)
1 tsp. garlic powder
1 tsp. red pepper

Combine the above ingredients in sauce pan. Add 2 cups water and simmer over low heat until onions are tender. Let cool and pour over meat. Let stand in refrigerator overnight.

When ready to barbecue, remove meat from sauce. Put on grill. Brush meat with remaining sauce each time you turn it. For more tender meat, bake in oven at 350 degrees for 1 1/2 hours before putting on grill. Serve with Texas baked beans.