Tangy Beef Brisket

• 5 lbs beef brisket
• 1 (12 ounce) can tomato sauce
• 12 cup red wine vinegar
• 2 tablespoons brown sugar
• 3 tablespoons liquid smoke flavoring
• 12 cup light soy sauce
• 2 tablespoons Worcestershire sauce
• 12 cup barbecue sauce
• hot sauce
• 13 cup corn syrup
• 1 tablespoon garlic powder
• 1 tablespoon dry mustard
• 6 ounces carbonated lemon-lime beverage or 6 ounces ginger ale
• 4 tablespoons water
• 4 tablespoons cornstarch

1. Trim brisket of all visible fat; place in crockpot.
2. In a medium size mixing bowl, combine remaining ingredients except water and cornstarch; mix well.
3. Pour over brisket.
4. Cook on high heat for 2 hours or until simmering.
5. Turn heat to Low and cook for 7 to 9 hours.
6. Remove brisket 1/2 hour before serving.
7. Place meat on a platter and shred into strips.
8. Cover meat with aluminum foil and place in 200 degree oven to keep warm while thicken juices for gravy by mixing 4 Tablespoons water and cornstarch together.
9. Turn crockpot to high and stir in mixture.
10. Stir a couple of times to check for desired thickness of gravy.

beef brisket, tomato sauce, red wine vinegar, brown sugar, liquid smoke flavoring, soy sauce, worcestershire sauce, barbecue sauce, hot sauce, corn syrup, garlic, mustard, lemonlime beverage, water, cornstarch

Taken from www.food.com/recipe/tangy-beef-brisket-44179 (may not work)