1/3 c. molasses
1/2 c. brown sugar
1/4 tsp. hot sauce
3/4 c. white vinegar
1 tbsp. minced onion
1/3 c. prepared mustard
3 tbsp. Worcestershire sauce
1/2 c. pineapple juice
1 tsp. chili powder
1 (4 to 6 lb.) brisket

Combine all ingredients except the meat to form a marinade. Mix well. Place meat in heavy foil and pour marinade over it. Squeeze air out and fasten. Refrigerate overnight. Drain meat and reserve marinade. Slow cook meat at 300 degrees, basting with marinate until done. Cut hole in foil and pour marinade through hole over meat. Continue baking until tender. Slice and serve.