Place brisket in zip-lock heavy-duty bag. Combine vinegar, brown sugar, pineapple juice, molasses, mustard, onion, Worcestershire sauce, chili powder and hot sauce in bowl; mix well. Pour over meat and secure bag securely. Shake bag gently to coat brisket. Place bag in shallow container. Marinate in refrigerator for 4 hours or longer, turning bag occasionally. Drain, reserving liquid. Place brisket on grill over medium-hot coals. Grill until brown, turning once. Close lid and grill for 15 minutes. Turn brisket; baste with reserved marinade. Place brisket in center of large piece of heavy-duty foil. Bring foil up to enclose meat, gathering loosely at top to leave opening. Pour remaining marinade into opening. Press opening in foil to seal tightly. Place back on grill; close lid and grill over medium coals for 1½ to 2 hours or until very tender. Cut cross grain into thin slices. ENJOY