This brisket turned out very well, but like many others on this site I played with it a bit. 1. Used beer 2. Left out the molasses 3. Used one 6 oz. bottle of cayenne pepper sauce (I used Trappey's Red Devil, don't worry, it's not hot) 4. Mixed all the ingredients, except the onions which I just threw on top of the brisket, then poured it over the brisket 5. I used an oven bag (these are great for slow cooking). Save the leftover liquid (there will be a lot) as a makeshift BBQ sauce. You can use the oven bag as a gravy seperator by holding it up for a minute letting the fat flow to the top, then poke a hole in the bottom of the bag pouring the liquid into another container. If you have an actual gravy seperator, that's even better.
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This brisket turned out very well, but like many others on this site I played with it a bit....