This brisket really came out good. It was cooked in the oven, and when I took it out, WOW, it smelled great and I had to resist it for about 20 minutes while I let it rest which was torture. I sliced across the grain and it was fall apart tender and had a deep robust beef flavor. Here’s the recipe.

Ingredients

• 3-4 pound beef brisket fully thawed.
• 1 1/4 cups of soy sauce
• 2 cups of beef broth (2 cups of water with 2 tsp bouillon powder will work also)
• Juice of 1 large lemon, about 1/4 cup
• 5-6 cloves of garlic finely minced
• 1/2 tsp liquid smoke

Mix the last 4 ingredients together and add to a ziploc bag. Add in brisket and zip up bag with all the air squeezed out, or as much as you can get out. Put in the refrigerator and marinade for minimum of 45 minutes or up to overnight if you want. I marinaded for 45 minutes since it will cook in the marinade anyway. Put the brisket in a baking pan just large enough for the brisket and add the marinade in the bottom of the pan and cover with foil. Cook in a 300 degree oven for at least 40 minutes per pound. I did longer, I had a 4 pound brisket and cooked it for 4 hours. Let rest for about 20 minutes, then slice across the grain. Make sure and use a sharp knife so it doesn’t break apart while slicing since it will be really tender.