1 6lb Beef Brisket
1 Large Bottle of your favorite bbq sauce


2 Large Vidalia or Yellow Onions
¼ Cup Lea and Perrins
¼ Cup Soy Sauce

¼ Cup Beer
1 TBS Creole or Dijon Mustard
1 TBS Minced Garlic
1 Tsp  Fresh Ground Pepper
1 Tsp     Steak Seasoning

For Marinade:

Slice the onion in thin round slices and make a beg in the bottom of a roasting pan. Combine all above ingredients with ¼ cup of the bbq sauce, pour over the brisket, and refrigerate overnight.

Pour off the excess marinade, cut the other onion and place the slices on top of the brisket and let the brisket come to room temperature. Coat the entire brisket with bbq sauce, and cover the roasting pan with tin foil. Cook the brisket 1hour per pound at 225 degrees. Continue to baste the brisket about every 30 to 45 minutes with the bbq sauce so the top does not dry out.