Marinate in sauce overnight in refrigerator, turning several times. Use fork to make holes in brisket and spoon on marinade sauce to penetrate through the meat.

Place whole brisket on hot grill to sear and brown fat. Remove from grill and place in foilware pan. Cover pan tightly with foil, close hood, cook on slow coals about 4 hours, or until meat is tender.

For best results, use a meat thermometer - 170 degrees for medium. Slice brisket very thinly across the grain at an angle. Heat remaining sauce; pour over slices and serve. Makes 16-20 generous servings.

SAUCE:

2 1/2 c. catsup
3/4 c. brown sugar
1 1/2 c. chili sauce
1 1/2 c. wine vinegar
1 1/2 c. water
3/4 can beer
3/4 c. lemon juice
1/2 c. prepared mustard
1 tbsp. celery seed
4 tbsp. Worcestershire sauce
2 tbsp. soy sauce
2 cloves garlic, minced
Dash of bottled "hot" pepper sauce
Ground black pepper to taste

Stir well in large pan or bowl.