Beef Brisket Bar-B-Q
4 to 5 pound well timed boneless beef brisket
1 ½ teaspoons salt
½ cup catsup
¼ cup vinegar
½ medium onion finely chopped (about ½ cup)
1 tablespoon Worcestershire sauce
1 ½ teaspoons liquid smoke
1 bay leaf, crushed
¼ teaspoon coarsely ground black pepper
Wipe beef dry. Rub with salt. Place on 20x15-inch piece of aluminum foil. 
Combine remaining ingredients; pour over brisket. Wrap securely in foil. 
Place on grill 5 inches from medium coals. Cook 1 ½ hours or until tender, 
turning once. Cut diagonally across the grain into thin slices. If desired, 
serve in heated individual French rolls or toasted hamburger buns. Yield: 10 to 12 servings.