4 lb. beef brisket, chuck roast, pork shoulder or butt
1 oz. liquid smoke (optional)
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°F.

Place the meat on top of a rack in a roasting pan with the fat side facing up. Pour liquid smoke around it (you may use more or less, as desired -- I have known some people to use 4 oz or a half bottle, but I prefer less. I use Hickory smoke. I have also used a "Smoking Gun" with very good results!)

Seal the pan with aluminum foil and place in the oven. Roast the brisket for 4 hours or until tender, turning once. Uncover during the final 30 minutes of cooking to allow for browning.

Remove pan from the oven and allow meat to cool. Wrap in foil and refrigerate overnight. Save the pan juices. Remove meat and uncover. Trim away any remaining fat. Using two forks, pull the meat apart into bite-sized shreds.

Remove the fat from the pan juices. In a large saucepan, melt 3 tablespoons of the hardened fat over medium heat, add the onions and sauté 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.