Jarrizle
Is lookin for wood to cook with.
We always make at least a batch of this when making a brisket. The sauce is insanely good. If you let it cook/simmer for a while it thickens up. We will usually start it at least an hour before we eat and let it simmer the whole time before. The longer it goes the more it thickens and the onions/peppers break down. We always substitute the beef drippings from the smoker in for the butter.
https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/texas-barbecue-juice
https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/texas-barbecue-juice