This works well with beef or pork (or venison).  Brown the meat in a heavy skillet or dutch oven, in a little cooking oil, turning once.  Add 1 stalk celery, chopped, and 1 medium onion, chopped, as the meat is browning.  Turn heat down a bit if necessary to prevent burning.  While the meat is browning, prepare the following BBQ sauce in a bowl or large cup:  1/2 cup ketchup, 1/4 cup apple cider vinegar, 1/4 cup firmly packed brown sugar, 1 cup water, 1 tblspn. Worchestershire sauce, 2 tsp. chili powder, 1/2 tsp. garlic salt, 1 tsp. salt, 1/4 tsp. black pepper, 1/4 tsp. cumin, 1/4 tsp. thyme.  Stir and add to the meat, turn heat to a low simmer.  Let cook, uncovered, until meat is tender and sauce is the right consistency, about 2 hours.  WOW~!

Note:  This recipe seemed to develop even more heat overnight.  I would recommend eliminating the cumin or decreasing the chili powder to 1 tsp., unless you enjoy a lot of heat in your BBQ.