Title: Kathy pitts' brisket
 Categories: Beef, Marinades
      Yield: 1 Brisket
 
      3 lb Brisket, trimmed of
           -almost all fat and
           -silvery covering
      3 tb Liquid smoke marinade
           (we used Figaro's)
      3 tb 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
 
  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