3 1/2 lb Beef Brisket; In 1 Piece
1 c  Catsup
1/2 c  Cider Vinegar
1/4 c  Worcestershire Sauce
1/4 c  (1/2 Cube) Butter
3    Ribs Celery; Finely Chopped
1 md Onion; Finely Chopped
2    Cloves Garlic; Minced
1 md Fresh Or Canned Green Chile
Seeded And Minced; OR
2 ts Chili Powder
1 ts Paprika
1/2 ts Salt
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 dont 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 e or conventional oven, or the shredded meat and
sauce can be frozen together to reheat later for sandwiches.