1 med. onion, finely chopped
1 sm. clove garlic, finely chopped
Chili powder
1 c. ketchup
1/2 c. cider vinegar
1/4 c. lemon juice
2 tbsp. Worcestershire sauce
2 tbsp. brown sugar
1 tbsp. prepared mustard
1 1/2 tsp. celery salt
1 tbsp. butter
2 tsp. liquid smoke
1 lean beef brisket, 4 to 5 lbs. or a rump or chuck roast

Saute onion and garlic in oil in large saucepan over medium heat for 10 minutes, until soft. Stir in chili powder and cook 1 minute longer. Add remaining ingredients, except butter and smoke flavoring and bring to boil. Lower heat and simmer uncovered for 30 minutes. Stir in butter and liquid smoke.

Place beef in a baking pan, pour sauce over and bake at 350 degrees, tightly covered for 2 1/2 to 3 hours until fork tender.

Cut beef into thick slices and serve with sauce. Reheated, this makes excellent sloppy joes, served over toasted hamburger buns. Double the sauce and use half on the meat and half to pass.