One 4-6 lb. brisket or Boston Butt
One bottle DOUBLE Q Barbeque Sauce
One bottle DOUBLE Q Dry Rub
6 quart crock pot
Wash meat thoroughly. Make a liquid marinade using the recipe on the side of the dry rub bottle. I prefer the one with the juice from 2-3 lemons. Tenderize both sides of meat with a fork. Refrigerate over night in a 2 gallon baggie, turning occasionally. Discard used marinade and liberally apply dry rub to meat and cook in the crock pot on low for approximately 8 hours or until the meat falls apart. Drain the liquid and add one bottle of BBQ sauce, more or less depending on the desired consistency. Both are excellent on a bun with a vinegar/sugar based cole slaw.