Open up a can of red enchilada sauce and pour into a saucepan. Use the same can to measure out 1/2 can of Worcestershire sauce and add to pan. Then add 1/2 can of dark corn syrup and 2 Tbsp Lock, Stock, and Barrel seasoning blend. Stir while heating over medium heat for about 10 minutes. Let cool then put into squeeze bottle.
This sauce goes great with smoked brisket but can also be used as a steak sauce or on anything that you want to add a robust meaty flavor to.