Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     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:

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. My Notes: In place of the chili sauce I used some fresh roasted New Mexican red chiles pureed in the food processor with a little water. I didn't use the liquid smoke because I don't like the taste of it and the meat had plenty of smoke flavor on its own. While this is not a real sweet sauce, I would still use a little less sugar next ti