Here's another of Jerry's recipes that he made for us after Dean's wedding. Awesome! I've not personally made this, either, but it's delicious when Jerry makes it.
Brisket (as much as needed for the event: 10-20 lbs)
2 Whole onions thickly sliced
1 Tbsp tarragon
1 Cup molasses
6 Cloves garlic
Masterpiece BBQ sauce
Throw the mesquite chunks into the grill and light the fire. Rub the meat with any spices you want. Brown the meat on the grill until it is mostly cooked. While the meat is browning, in a disposable roasting pan on the grill brown the onions and garlic. Add the molasses, tarragon, masterpiece and browned meat. Let the mixture simmer and cook until the meat falls apart. Then remove it from the grill and continue to cook it in a roaster or crock pot or similar. Jerry takes approximately 24 hours from the beginning to the end of this process. By doing this on the grill, the meat will have a rich smoky flavor. You could leave it on the grill the entire time if you can watch carefully and control the heat well enough.
NOTE Jerry used Sirloin tip roast when he did it for us. It was outstanding. He says he has used it for a pork Boston butt roast also and been very successful.