2/3 c. Soy sauce
1 c. molasses
1 tsp. Ginger
1 Tbs. Dry mustard (or wet)
Clove of garlic or garlic powder to taste
Meat Tenderizer
3 Tbs. Liquid Smoke
Salt and pepper to taste
½ c. A-1 sauce

2/3 c. Soy sauce 1 c. molasses 1 tsp Ginger 1 Tbs. Dry mustard (or wet) 3 Tbs. Liquid Smoke

Rub tenderizer and dry ingredients all over approximately 10# brisket. Pour liquid mixture over all. Cover tightly and cook on 250° for 6 hours. Drain off liquid and put in freezer for an hour or so and you can just lift off the grease and throw away. Cut brisket against the grain on the slant.