1 (4- to 5-pound) beef brisket
Salt and pepper, to taste

Roast brisket at 325 degrees F in covered pan for 3 to 4 hours (until fork-tender). Cool and refrigerate.

Meanwhile, prepare Barbecue Sauce.

Cut off excess fat; carve meat into thin slices. Layer meat and Barbecue Sauce in a large oven-to-table casserole. Cover with foil. Bake 1 hour at 350 degrees F or until heated through.

Barbecue Sauce
3 (8 ounce) cans tomato sauce
1/2 cup water
1/2 cup onion, chopped
1 clove garlic, minced
1/4 cup red wine vinegar
3 tablespoons Worcestershire sauce
1/3 cup brown sugar
2 tablespoons honey
2 teaspoons dry mustard
1 teaspoon chili powder
1 teaspoon salt
1 lemon, thinly sliced

Mix all ingredients in saucepan. Bring to boil. Lower heat and simmer, uncovered, 30 minutes, stirring occasionally.