INCREDIBLE INDOOR BEEF BARBECUE

24 to 30 servings

10 pounds boneless beef brisket
1 cup Liquid Smoke
4 cups diced onion
2 tablespoons minced garlic
2 12-ounce cans tomato paste
5 to 6 cups beer
1 28-ounce plum tomatoes with liquid
1 cup firmly packed dark brown sugar
2/3 cups red wine vinegar
1/2 cup Worcestershire sauce
3 to 4 tablespoons chili powder
2 tablespoons molasses
4 teaspoons ground cumin
2 teaspoons salt
1/4 teaspoon ground cloves

If the quantity of meat is reduced, do no reduce the remaining ingredients.  Preheat oven to 325 degrees.  Set rack in bottom of 1 large or 2 small roasting pans.  Arrange meat in single layer on rack.  Add Liquid Smoke to pan (meat should not touch liquid). Cover and bake, turning once, until meat is very tender, 4 to 5 hours.  Refrigerate on rack in pan overnight.

Set meat aside; reserve 1/4 cup fat from surface and all pan liquid.  Melt fat in large Dutch oven over low heat.  Add onion and garlic, cover and cook until soft, about 10 minutes, stirring occasionally.  Mix in tomato paste.  Measure reserved pan liquid. Add enough beer to make 5 1/2 cups liquid total.  Blend into onion mixture.  Stir in all remaining ingredients except meat and bring to boil.  Reduce heat to low and simmer sauce for 30 minutes, stirring occasionally.

Pull meat into 1-inch chunks or shreds.  Add to sauce.  Cover and simmer 1 hour, stirring occasionally.  If sauce seems too thin, uncover pan, increase heat and boil to reduce slightly.  If too thick, add more beer.  (Can be prepared up to 3 days ahead, covered and refrigerated or up to 1 month ahead and frozen.)