| 6 lb. Brisket | 1/2 c. minced onion |
| 1/2 c. catsup | 1/4 c. vinegar |
| 1 tbsp. Worcestershire Sauce | 1 1/2 tsp. Liquid smoke |
| 1/4 tsp. black pepper | 1 1/2 tsp. salt |
| 2 Crushed bay leafs | 1/2 can dark beer (stout) |
| Trim excess fat from brisket and place in heavy baking dish. Combine all ingredients and pour over the brisket. Cover and refrigerate for 12 hours. Wrap brisket in aluminum foil, leaving one end open. Pour marinade into open end and seal tight. Place on grill over medium high heat and cook 3 hours. Turn brisket every 30 minutes. Remove brisket, open foil and pour off liquid, reserving. Sear brisket about 5 min. each side. Thicken the reserved juices with a bbq sauce. Slice and serve with sauce. |