1 10-12 lb. brisket
1 large onion, chopped
1/4 bottle Sherry cooking wine
1 chipotle pepper, rehydrated, seeds and membranes, removed
1 tbsp. soy sauce
1 bottle Kikkimon Terriyaki marinade
1 tbsp. Worcestershire sauce

Place all ingredients except last 2 items, in a large plastic bag, close and lay bag in a container where the brisket will be in a flat level position. Place in refrigerator for 2 hours, turning bag over every 30-40 minutes. Remove brisket from bag and place in a baking pan and cover with foil. Bake at 350 degrees for l hour. Reduce heat to 250 degrees for 3 hours. Drain all but 1/4 inch of broth (reserve broth for later use). In a bowl mix Mesquite BBQ sauce and Kikkimon Terryaki Marinade, basting brisket with 1/2 mixture, bake 45 minutes; basting with balance of mixture, bake another 30 minutes. Let cool, refrigerate, then slice and heat; basting sauce on top.