This was originally called “Bum Phillips’ Brisket” but we do it better.

1 (10-15 lb.) beef brisket, trimmed
¼ cup Lea & Perrin’s Worcestershire Sauce
any type of seasoning or rub you have on hand
Reese’s Injectable Marinade (see below)
1 (40 oz.) bottle Kraft Original Barbeque Sauce
1 (21 oz) beer
2 cups red wine

Mix the Injectable Marinade:  1/4 cup Worcestershire sauce, 2 tbsp. Kitchen Bouquet, 1 tsp. each onion powder, garlic powder, and seasoning.

Season the brisket with seasoning or rub, with a large bore hypodermic syringe and needle, inject top of brisket with Injectable Marinade, pushing needle about ½ the thickness of the meat. Place brisket in a large disposable heavy-duty foil pan. Pour beer and wine over brisket; cover tightly with heavy-duty aluminum foil. Place over hot coals in a barbeque pit, or 350 degrees on gas grill or in the oven.

Cook for 2 hours. Open foil and flip brisket. Pour barbeque sauce over the brisket, mixing with the gravy. Re-cover, and cook one hour longer. Remove from heat, remove brisket and slice against the grain. Return to gravy and serve with hot rice.