3 tbsp vegetable oil

10 lg cloves garlic -- finely chopped

1 c finely chopped onion

1/3 c red wine or cider vinegar

1 1/2 tbsp fresh lemon juice

1 1/2 tbsp hot pepper sauce

2 tbsp ketchup

2 tbsp dry mustard

1 1/2 tsp cayenne pepper

1 6 lb beef brisket

Heat oil in medium-size saucepan over medium heat. Add garlic and onion; cook for 8 minutes or until softened. Stir in vinegar, lemon juice, hot sauce, ketchup, mustard and cayenne. Simmer, covered, 15 minutes. Remove from heat; let stand 20 minutes or until cooled.

Place meat in roasting pan. Brush both sides of meat with sauce, spooning any remaining sauce on top. Cover ;refrigerate overnight.

To bake; heat oven to 350?. Bake meat, covered, for 2 hours. Reduce oven temperature to 250?; cook 6 hours or until fork tender. Slice meat against grain. Serve with bottled barbecue sauce (or your own favorite recipe) for dipping.