4- to 5-lb. well-trimmed boneless beef brisket

1 1/2 tsp. salt

1/2 cup catsup

1/4 cup vinegar

1/2 cup finely chopped onion

1 tbsp. Worcestershire sauce

1 1/2 tsp. liquid smoke

1 bay leaf, crumbled

1/4 tsp. pepper

Rub meat with salt. Place on 20×15-inch piece of double thickness heavy-duty aluminum foil. Stir together remaining ingredients; pour on meat. Fold foil over meat and seal securely. Place on grill 5 inches from medium coals. Cook, turning once, 1 1/2 hours or until meat is tender.