4-5 lb. Beef brisket
Garlic powder
Salt and pepper

Preheat oven to 225. Sprinkle garlic powder, salt and pepper all over the brisket and put in baking dish. Bake for 12 hours. When serving, you can slice meat and serve with your favorite BBQ sides, or put the meat in the below BBQ sauce and serve as a sandwich (toasted roll, raw sliced onion, pickles).

Ancho Barbecue Sauce

3 dried ancho chiles, stemmed and seeded
1 T. olive oil
2 C. diced onion
7 cloves garlic, minced
1 C. ketchup
1/2 C. Worcestershire sauce
1/3 C. packed brown sugar
1/4 C. cider vinegar
1/4 C. lemon juice
1-1/2 T. mustard
2 tsp. salt, or to taste

Soak the anchos in hot water for 30 minutes or until soft. In a large, heavy saucepan, heat the oil over medium heat and add the onion and garlic. Sauté for 3 minutes, or until they begin to wilt. Add the ketchup and anchos and sauté for 4 minutes. Add all of the remaining ingredients and simmer gently for 30 to 40 minutes, stirring frequently. Remove the mixture from the heat and allow to cool. Place in a blender or food processor and puree. (I skipped that step) Serve immediately, or store in the refrigerator in a sealed container for up to 3 weeks. Reheat before serving.