Grilled Brisket with Tangy Mop Sauce

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One 3-pound beef brisket, point cut

3 tablespoons reserved spice rub from Barbeque Chicken, recipe follows

1 medium onion, diced

1 tablespoon chopped garlic

One 12-ounce can beer

Tangy Mop Sauce:

1/4 cup cider vinegar

2 tablespoons canola oil

2 tablespoons brown sugar

2 teaspoons chopped garlic

1/2 teaspoon red pepper flakes

1/4 teaspoon freshly ground black pepper

1 teaspoon Worcestershire sauce

2 teaspoons hot sauce

1 tablespoon ketchup

1/4 cup water

Spice Rub:

1 tablespoon brown sugar

1 1/2 tablespoons paprika

1 tablespoon garlic powder

1 1/2 tablespoons chili powder

1/4 teaspoon cayenne pepper

1 tablespoon salt

2 teaspoons freshly ground black pepper

3 pounds bone-in chicken thighs

BBQ Sauce:

1/2 cup barbeque sauce

1 teaspoon freshly chopped garlic

1 tablespoon spicy brown mustard

1 tablespoon apple cider vinegar

1 tablespoon lemon juice

1 tablespoon hot sauce

1 teaspoon chili powder

1 tablespoon Worcestershire sauce

Grilled Squash:

4 yellow squash, sliced lengthwise in 1/2

2 tablespoons canola oil

1/2 teaspoon salt

1/4 teaspoon freshly cracked black pepper