Paul Kirk's Texas-Style Brisket BBQ Sauce

Course : BBQ Sauce
Serves: 6
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1/2 cup butter -- 1 stick
2 cups minced onion
4 cloves garlic -- pressed
2 cups ketchup
2 cups chili sauce
1 cup brown sugar -- packed
1/2 cup fresh lemon juice
1/4 cup red wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon liquid smoke
1 tablespoon prepared yellow mustard
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon cayenne

Preparation / Directions:

Heat the butter in a large non-reactive saucepan over medium-high heat. Add the onions and garlic and sauté for 2 to 3 minutes, until just soft. Pour in the ketchup and chili sauce, and blend in well. Add the rest of the ingredients. Bring the mixture to a boil, then reduce the heat and simmer for 30 to 45 minutes, stirring occasionally. This sauce will keep for up to 2 weeks in an airtight jar in the refrigerator. Begin applying the sauce warm to barbecuing brisket, about 30 minutes before the end of the cooking time.

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