Prairie Fire Beef Brisket - cooking recipe

Ingredients

BBQ Sauce
16 ounces tomato sauce
12 ounces ketchup
12 ounces Coke
1/2 cup butter
1/4 cup Worcestershire sauce
1 onion, finely chopped
2 limes, juice of
1 tablespoon chili powder
1 tablespoon Tabasco sauce
1 tablespoon prepared mustard
6 lbs beef brisket, trimmed
14 ounces sliced jalapeno peppers, juice reserved
garlic salt
black pepper
2 large onions, sliced

Preparation

Preheat grill for indirect cooking over medium heat. Prepare brisket by placing it in a large pan and poking about 40 holes in each side with a fork. Season with garlic salt and black pepper. Pour juice from peppers on each side of the brisket. Cover pan with foil and cook indirectly for 1 1/2 to 2 hours.
Prepare BBQ sauce by bringing all ingredients to a boil in a medium saucepan over medium-low heat. Reduce heat and simmer 15-20 minutes.
On a large double layer of foil, place 1/2 the onions and 1/2 the jar of peppers. Remove brisket from grill and lay it on top of the onions and peppers. Brush brisket with 1/3 cup BBQ sauce. Top with remaining onions and peppers, wrap tightly with the foil and grill indirectly for another 1 1/2 to 2 hours. Remove from grill and unwrap. To serve, cut into thin slices against the grain. Serve with remaining sauce.