Along with the smoked brisket, I'll be making my homemade BBQ Sauce. This recipe originally came from "The Best Little Cookbook in Texas" p.278. However, I've made enough adaptations over the years (in parentheses) that I now consider this my own recipe.
2-1/2 sticks butter/margarine (I use real butter)
4 cups sugar
2 Tbl garlic salt (I substitute 4 cloves of fresh garlic, crushed)
1 Tbl cayenne (I reduce to 1/2 Tbl of cayenne)
1 Tbl Tabasco sauce (I substitute Cholula and reduce to 1/2 Tbl)
2/3 cup vinegar (I use Cider Vinegar)
2/3 cup Worcestershire sauce
2 (14 ounce) bottles catsup (I use one 32 ounce bottle)
(I also add 1/4 cup liquid smoke)
Melt butter in large saucepan. Add all other ingredients and blend thoroughly. Stir while bringing mixture to a boil. Reduce head and continue to stir, cooking until thickened; cool. This sauce is best prepared a day or two ahead.
Yields 2 quarts (will keep a long time in the refrigerator, even longer in the freezer)
(Note, I bring it to a boil, reduce heat to a simmer, and let it simmer for several hours stirring occasionally.)
(You'll note that I reduced the amount of cayenne pepper and Tabasco/Cholula sauce. Personally, if it were left up to me I would leave the original amounts (perhaps even increase theamount). Unfortunately, a lot of my family and friends are wusses; so, I have to be careful how spicy I make it.)