1 5-6 lbs brisket (can be inexpensive cut like deckel)
8 tbsp Liquid smoke
4 medium coarsely chopped onions
4 tbsp “wet” jarred chopped garlic
4 tbsp brown sugar
1 16 oz bottle of ketchup
1/2 cup water
2 tbsp Worcestershire sauce
2 tbsp dry mustard
6 tbsp pareve margarine
ground pepper to taste (2 tbsp recommended)

1. Wash the brisket in cold water, pat dry with paper towel
2. Pour 4 tbsp of the liquid smoke, wrap tightly in aluminum foil
3. Refrigerate/marinate 24-36 hours
4. After marinating, open the foil, sprinkle on onions, garlic, pepper.
5. Rewrap in aluminum foil, place foil in covered pot
6. Bake at 325 degrees for 5 hours
7.  While baking, combine the remaining ingredients, and simmer uncovered for 30 minutes
8. Remove the brisket from the oven, let cool enough to slice
9. Slice as thinly as possible (it may well fall apart!)
10. Return to pot (no aluminum foil), cover with sauce, raise oven temperature to 350 and reheat, covered, for 30 minutes.
Yield – at least 10 hearty servings.

Note: If you are cooking ahead, you can freeze the brisket after cooking; when ready, allow to thaw in refrigerator and continue at step 9.
You can also add mushrooms (canned or fresh) or Irish potatoes when re-heating