12 to 15 lbs. whole brisket, rolled and tied

SAUCE:

1 can tomato paste
1/4 c. brown sugar
Juice of one lemon
Dash of Tabasco sauce
1 tbsp. (or more) liquid smoke
1 tbsp. Worcestershire sauce
Small onion, grated
Garlic clove, crushed
1/4 c. catsup
1 tbsp. Accent (optional)

Mix sauce ingredients together and heat in small pan. Lay brisket on a bed of foil in roasting pan and pour sauce over it. Fold foil over brisket, sealing securely to keep sauce from seeping out. Cook 5 to 6 hours at 350 degrees. Cool and chill in the foil until fat solidifies. Open foil, discard fat slice meat, and combine with sauce to reheat when ready to serve. This freezes well and improves in flavor. I always prepare it at least a day or two in advance.