Instructions: If you must, trim the brisket of excess fat. Leave in a whole piece.

Heat the vegetable oil in a large pot and gently fry the chopped vegetables. Add the meat and brown. Add the tomato ketchup, smoky barbeque sauce, vinegar, and sufficient water to cover the meat. Bring to a boil, then immediately reduce heat to a bare simmer, and leave to slow cook for 3 to 4 hours or even longer.

Allow to cool (preferably overnight) then thoroughly defat (OK, if you like, you can leave some of the fat - it does make it taste better).

Take out the pieces of meat and shred them completely with a fork.

Return the shredded meat to the gooey sauce.

To serve, reheat thoroughly, and spoon generously into hamburger buns, topped with a spoonful or two of homemade coleslaw.

Wine Suggestion:
You gotta be kidding. A tall-neck bottle of Strohs (Id like to say no other will do, but in fact, plenty others will do just fine), or, if youre feeling poncey a very well chilled tumbler of White Zinfandel.

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