1/3 c. molasses
1/2 c. brown sugar
1/4 tsp. hot sauce
3/4 c. wine vinegar
1 tbsp. chopped onion
1/3 c. wet mustard
3 tbsp. Worcestershire sauce
1/2 c. pineapple juice
1 tsp. chili powder
4-6 lb. beef brisket

Combine all marinate. Place meat in heavy plastic bag and pour marinate on. Squeeze air from bag and fasten. Place in 13"x9" pan; marinate in refrigerator 4 to 6 hours or overnight. Drain meat and reserve marinate. Grill meat over medium heat until browned. Cover grill and cook 15 minutes. Turn meat and baste with marinate mixture. Grill 15 minutes more. Wrap in heavy foil and pour marinate through a hole in top. Continue grilling 1 1/2 to 2 hours or until meat is tender. To serve, slice in thin diagonal slices. Makes 12 to 15 servings.