Instructions: Cut meat horizontally into 2 (1-inch thick) pieces. Saute onion in oil until translucent, 2 minutes.

Combine onion, Worcestershire sauce, liquid smoke, soy sauce, sherry wine vinegar and cayenne pepper in small bowl. Place in heavy, resealable plastic bag with meat. Set bag in small pan. Marinate in refrigerator 18 to 24 hours, turning meat occasionally.

Remove meat from bag and drain marinade into sauce pan. Add butter, ketchup, vinegar and mustard. Boil over medium-high heat until reduced to about 1 1/2 cups, about 15 minutes. Let cool 5 minutes, then puree to make sauce.

Heat outdoor grill to medium-high, keeping flame on only 1 side. Temperature should be about 275 to 300 degrees. Turn meat and baste with sauce every 10 minutes. Remove when internal temperature of meat reaches 135 degrees, about 45 minutes.

Let meat rest 20 minutes, then slice on the bias, holding knife at 45-degree angle to brisket. Serve brisket slices with remaining sauce.

This recipe yields 8 servings.

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