4 to 5 lb. brisket, fat trimmed
1/2 c. wine vinegar
1/2 c. white wine
1 c. water
1/4 c. sugar
1 tbsp. pickling spice
1 tsp. whole cloves
2 tsp. minced garlic
2 bay leaves

Marinate the brisket 10 hours (overnight) in all ingredients.

Bake 3 1/2 hours at 350°F in marinade in covered pan (can add more water). Cool. Slice very thin. When ready to serve, pour sauce over and bake 1 hour at 350°F.

Sauce:

2 c. catsup
4 tsp. dry mustard
1/4 c. brown sugar
1/4 c. Worcestershire sauce

Can also mix a prepared barbecue sauce like "Head Country" with this. (I divide in small pans, cover with sauce and freeze.)