Barbecued Beef Brisket
Servings 12-16

1 (4 to 6-pound) beef brisket
3/4 cup red wine vinegar
1/2 cup firmly packed brown sugar
1/2 cup unsweetened pineapple juice
1/3 cup molasses
1/3 prepared mustard
1 tablespoon minced onion
3 tablespoons Worcestershire sauce
1 teaspoon chili powder
1/4 teaspoon hot sauce

Place brisket in a zip-top heavy-duty plastic bag. Combine remaining ingredients, stirring well; pour over brisket, and secure bag tightly. Turn bag to coat brisket thoroughly. Place bag in a shallow container; refrigerate at least 4 hours, turning bag occasionally. Remove brisket from marinade, reserving marinade. Prepare fire in a covered grill. Grill brisket over medium coals until browned. Cover with lid, and grill 15 minutes. Turn brisket, and baste with reserved marinade; set remaining marinade aside. Cover and grill brisket an additional 15 minutes. Wrap brisket in heavy-duty aluminum foil, allowing room for marinade. Cut a hole in top of foil; pour remaining marinade through hole over brisket. Press foil together to seal hole. Cover and continue to grill over medium coals 1-1/2 to 2 hours or until very tender. To serve, diagonally slice brisket across grain into thin slices.