1      large fat-on brisket

1½   cups soy sauce

½     cup Worcestershire sauce

1      cap full of liquid smoke

        garlic powder to cover meat

2      heads garlic

Sides:  dill pickle slices, purple onion, jalapeno slices, horseradish, mustard, mayonnaise

Set brisket in pan fat side up.  Stuff brisket with garlic heads.  Pour liquids over meat and cover with garlic powder.  Cover pan completely with heavy-duty foil and bake at 200˚ for 10 hours.  Drain the au jus off the meat and put in a saucepan.  Place saucepan in freezer to solidify fat.  Continue cooking brisket another 2 to 5 hours.  Scrape fat off top of  brisket  and slice the meat.  Heat the au jus in a saucepan to serve on the side or put in the pan with the meat to keep it moist.  Serve with rice or crusty buns.

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