Doc's Beef Brisket on the Grill

1 (4 lb) beef brisket -- untrimmed (4 to 6)
3 cans (6 oz each) pineapple juice
1 1/4 cups soy sauce -- add a little more
1/2 cup bourbon or sherry -- 1/3 bottle of sherry
1/2 cup vinegar -- cider vinegar
2 tablespoons Worcestershire sauce
1 teaspoon meat tenderizer -- he didn't have any
3 cloves chopped garlic -- he used 7-8 cloves

Doc marinated his in a disposable aluminum pan for an hour (original recipe says to marinade for 72 hours and bake in a 160 F oven for 1-3 hours then unwrap and slow cook until tender).

He placed his brisket in the aluminum pan along with all the marinade. Nearly filled the pan to the top. Covered pan with heavy duty foil as well as the grill. Left it alone on the grill for 2 hours. Uncovered the meat and turned it over and recovered it for another full hour and a half. Uncovered the pan, added a few hunks of well soaked hardwood to the fire-bed, placed the grill cover on and let it smoke the neighborhood for half an hour.

Removed meat to kitchen, let it rest for an hour while preparing to save the marinate in the freezer after removing fat.

He then cut off the fat deposit on the meat and warmed up some of the marinade. Sliced the meat cutting the fat off each slice and added about 1 tablespoon of the cooked marinade to each plate and VOILA!

Serves 6.