Combine the brown sugar, water, both kinds of vinegar, tomato paste, pineapple concentrate, whiskey, Liquid Smoke, mustard, salt, onion and garlic powder and turmeric in a medium saucepan. Whisk to combine.

Heat over medium heat until filly combined and mixture reduces by half and thickens.

Whisk together the cornstarch with 2 tablespoons of water, then whisk into the BBQ sauce.

Remove from heat and use hot or allow to cool before storing in the refrigerator.

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