Ingredients:

1/2 cup red wine vinegar

1/3 cup catsup (for marinade)

2 tablespoons Worcestershire sauce

2 cloves garlic, minced

1 tablespoon prepared mustard

1/2 teaspoon chili powder

1/4 teaspoon ground red pepper

1 5- to 6-pound beef brisket

1/2 cup catsup (for sauce)

2 tablespoons brown sugar

2 tablespoons margarine or butter

Directions:

·        Combine vinegar, 1/3 cup catsup, Worcestershire sauce, garlic, mustard, chili powder, and ground red pepper.

·        Place brisket in plastic bag set into a shallow dish.

·        Pour marinade over brisket.

·        Close bag.

·        Marinate in refrigerator several hours or overnight, turning bag several times.

·        Drain brisket, reserving marinade.

·        Place brisket, fat side up, in center of the cooking grill.

·        Brush with some of the marinade.

·        Grill 2 1/2 to 3 hours or till meat thermometer registers 160°F (71°C), brushing with marinade every 60 minutes.

·        Meanwhile, for sauce, in a small saucepan combine 1/2 cup of the reserved marinade, the 1/2 cup catsup, the brown sugar, and margarine.

·        Cook and stir till bubbly.

·        Slice brisket diagonally across the grain into thin slices.

·         Serve with sauce.