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1 (8 lb.) beef brisket
2 1/2 c. catsup
3/4 c. ea. brown and white sugar
1 1/2 c. chili sauce
1 1/2 c. wine vinegar
1 1/2 c. water
1 (12 oz.) can beer
3/4 c. fresh lemon juice
1/2 c. prepared mustard
4 tbsp. Worcestershire sauce
2 tbsp. tabasco sauce
2 tbsp. smoke sauce
2 cloves fresh garlic, minced
Salt to taste
Black pepper (optional)

Marinate brisket in sauce overnight in refrigerator turning several times. Wrap brisket in aluminum foil using a drug store wrap or place in foil pan and cover tightly. Place on hot grill or if using a grill with exposed charcoal; place 6 inches from coals. Allow 4 hours for brisket of this size to cook. Rotate every hour. For best results use a meat thermometer; 170 degrees F. Slice brisket very thinly across the grain at an angle.
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