Combine first nine ingredients in a non-reactive saucepan and simmer for 15 minutes, stirring occasionally. Remove from heat, let cool slightly. Use half for marinade and reserve other half for basting. Do not use marinade after meat is removed for basting.
Pour warm mixture over brisket and let marinade for 4 to 6 hours. Remove brisket, discard marinade, and pat brisket dry. Sprinkle with favorite barbecue seasoning or rub mixture. Cover brisket as you would heavily salt and pepper something. Cook at 240F for 2 hours per pound on a pit or 1-1/4 hour per pound in the oven. Turn halfway through cooking time and start basting every hour. Let brisket rest after cooking for 15 minutes.
Cajun Country -- New Iberia, Louisiana