First Presbyterian Brisket

Step 1: Place foil in pan with plenty hanging over sides. Place brisket on foil, fat side up.

Step 2: Salt and pepper generously.

Step 3: Pour over top 1/2 cup each of soy sauce and smoke sauce.

Step 4: Envelope meat with foil.

Step 5: Put additional foil over top, sealing edges tightly to pan.

Step 6: Cook at 275 degrees for 1 hour per pound (10 pound brisket would cook 10 hours).

Step 7: Test for tenderness.

Step 8: When tender, drain liquid into wide mouth jar and chill.

Step 9: Remove and discard solid fat when it has chilled and solidified.

Step 10: Save defatted drippings.

Step 11: Trim roast, removing all fat.

Step 12: Discard fat.

Step 13: Slice lean meat with electric knife.

Step 14: Arrange slices neatly in same cooking pan or Pyrex dish.

Step 15: (Trimming off fat is easily done when warm, but meat slices better when cold and easier to handle.) Pour defatted juice over meat slices.

Step 16: Cover with foil.

Step 17: Reheat when ready to serve.