1  approximately 6 pound beef brisket
16 oz organic (We use home canned from the garden, but you use what you have.) tomato sauce
12 oz non high fructose corn syrup ketchup
12 oz beef bone broth (Recipe Here(or you can use beef broth just watch for yeast extract as it is MSG and high fructose corn syrup and hydrogenated oils.)
½ cup organic butter
¼ cup Worcestershire Sauce
1 onion finely chopped
Juice of 2 limes or equivalent of bottled lime juice
½ tsp chili powder
½ tsp Tabasco or other hot pepper sauce.    
Garlic Powder
Onion Powder
Mrs. Dash
Celtic Sea Salt
2 large onions cut in rings
1 jar 14 oz jalapenos (juice reserved)


Pre-heat your grill for indirect heat over medium heat.  Place brisket in medium pan and poke about holes in each side with fork.  Season with garlic powder and sea salt & Mrs. Dash.  Pour juice of peppers on each side.  Cover and cook ½ to 2 hrs. 

Cook onion slices and jalapenos together. 

Baste sauce on brisket 1/3 of sauce.  Remove from grill and top with onion pepper mixture and serve with remaining sauce.  Makes 8- 10 servings.

Serve with Broccoli, asparagus, cauliflower, cabbage, squash, beets, Brussels sprouts, carrots, celery, eggplant, garlic, okra, spinach, peas, string beans, cucumber, pumpkin, onion, leaf lettuce (all kinds), mushrooms, peppers, tomatoes, artichoke, leafy greens (kale, collard, broccoli, mustard greens, etc.)

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