Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        brisket -- trimmed of almost
                        -- all fat and silvery
                        -- covering
   3      tablespoons   liquid smoke marinade
                        -- (we used Figaro's)
   3      tablespoons   Worcestershire sauce
   1                    serrano pepper -- seeded
                        and cut into fine slivers
   3                    the white part of 2-3 green onions -- cut into fine
                        -- slivers
                        lots of paprika -- lemon
                        pepper for a barbecue rub

Preparation:

Marinate the brisket in a mixture of the liquid smoke and Worcestershire sauce for 2-3 hours. Remove from the marinade, and cut slits all over the exterior of the meat. Insert slivers of onion and serrano pepper in the slits. Cover the brisket with a VERY liberal coating of paprika and lemon pepper. Wrap securely in heavy duty aluminum foil (use a drug-store wrap to prevent leakage). Place the brisket in an ovenproof rimmed dish (we used our trusty cast iron skillet) and place in a preheated 250 degree (F) oven for at least 16 hours. After the first 12-14 hours, you may unwrap the brisket briefly, and ladle out some of the accumulated juices for use in your own homemade barbecue sauce. Kathy in Bryan, TX