1 (12 oz.) can beer
6 c. water
1 onion, sliced
2 garlic cloves, crushed
1 (6 lb.) brisket
Barbecue sauce

Combine all ingredients except sauce in Dutch oven. Bring to boil; reduce heat. Cover and simmer about 4 hours or until fork tender. Allow to cool in cooking liquid.

Transfer brisket to plastic container; add 1 cup barbecue sauce. cover and refrigerate up to 48 hours. Cook over medium hot coals about 15 minutes on each side, basting frequently. Yield 12 servings.