Texas Beef Barbecue #1

  3 1/2 lb Beef Brisket; In 1 Piece            2    Cloves Garlic; Minced
      1 c  Catsup                              1 md Fresh Or Canned Green Chile
    1/2 c  Cider Vinegar                            Seeded And Minced; OR
    1/4 c  Worcestershire Sauce                2 ts Chili Powder
    1/4 c  (1/2 Cube) Butter                   1 ts Paprika
      3    Ribs Celery; Finely Chopped       1/2 ts Salt
      1 md Onion; Finely Chopped             1/2 ts Freshly Ground Black Pepper

  When the fire has burned down to hot coals, spread to provide moderate heat
  and fit a drip pan in front of in the center of the coals. Place the
  brisket, fat side up, over the drip pan. Cover the grill and adjust the
  dampers to maintain slow steady heat. While the meat is cooking, in a sauce
  pan combine all of the other ingredients, blending well, and simmer for 10
  minutes.  After 1 hour, baste the meat lightly with the sauce and turn the
  meat as needed to cook evenly. Replenish the fire as needed, but don't pile
  the coals, as the brisket should cook slowly.  Cook 4 to 5 hours total
  until the meat almost falls apart. Sprinkle 2 to 3 handfuls of hickory
  chips, that have been soaked in water, over the coals. Cover the grill or
  enclose the top of the meat in a sheet of foil, tucked around the bottom
  edges of the meat and let the hickory smoke the meat for 10 to 15 minutes.
  Remove the cover and brush the meat with the sauce. Place the meat on a
  platter and slice.  It will crumble. Serve the meat and the remaining sauce
  on split and buttered sandwich buns. Any leftover sandwiches can be frozen
  and reheated in a Microwave or conventional oven, or the shredded meat and
  sauce can be frozen together to reheat later for sandwiches.