Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      quart         v8 juice
   1      quart         beef stock -- (de-greased)
     1/2  cup           yellow mustard
     1/2  cup           apple cider
   1      cup           dark molasses
     1/3  cup           black pepper
     1/3  cup           Hungarian sweet paprika -- fresh
     1/4  cup           Worcestershire sauce
   1                    big yellow onion minced
   1      cup           hatch NM chilies or any mild chilies
                        roasted and peeled -- minced
     1/2  cup           pressed garlic

Preparation:

Mix together V8 juice and beef stock. Then add mustard, cider, molasses, black pepper and paprika as you stir the sauce. Put mixture on stove to simmer. After 1/2 hour, add Worcestershire sauce, minced yellow onion, chilies, and garlic. Let the sauce simmer for about 2 hours in your smoker to pick up the good smoke taste. Stir and taste often as it simmers. After about three hours total simmering time, taste and add some salt if needed. If you want it hotter, add some Louisiana Hot Sauce. You can put it in a blender to smooth it out. Let the sauce cool and put it in a gallon jug and let age at least a week in the refrigerator before using. Serve on the side with brisket, ribs, chicken or over steak.