Prairie Fire Beef Brisket

• 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

1. 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.
2. 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.
3. 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.

bbq sauce, tomato sauce, ketchup, butter, worcestershire sauce, onion, chili powder, tabasco sauce, mustard, beef brisket, jalapeno peppers, garlic, black pepper, onions

Taken from www.food.com/recipe/prairie-fire-beef-brisket-516584 (may not work)