Heat the butter in a large nonreactive saucepan over medium-high heat. Add the onions and garlic and saute' 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 time.

Compliments of Garry's Home Cooking http://cooking. Netrelief. Com Garry Howard - Cambridge, Ma garry@netrelief. Com