Cookaholics Bulletin Board

10 oz. bottle Worcestershire sauce
1/2 of a 2 oz. bottle Tabasco sauce
1 stick butter
2 tsp. black pepper
1 1/2 tsp. hot red pepper, finely chopped (optional)
2 tsp. salt
Just under 1 pt. white vinegar

In a large saucepan, combine all ingredients and bring to boil. Lower heat, stir thoroughly and simmer about 10 minutes.
Cool and refrigerate until ready to use. Use the biggest, thickest beef brisket you can find.
In the morning, line a large roasting pan with heavy duty foil (long enough to enfold entire roast).
Place brisket in center of foil; cover with sauce and fold oil over meat, at same time folding up ends of foil to prevent
leakage of sauce. After lunch, place brisket (still enclosed in foil) in 325 degree oven. After 4 hours, open foil
(be careful of steam) and fold it back around sides, and finish cooking uncovered. Meat should be thoroughly brown
and should have soaked up all the sauce, and it should be so moist, tender and flavorful, no sauce is needed.
Should feed about a dozen people. This has grease flavor and it pretty hot!