• Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Marinade

• In a medium bowl, combine 10 oz beef stock, 3/4 cups soy sauce, 1/4 cup lemon juice, 2 tablespoons minced garlic, 2 tablespoons liquid smoke, and 2 teaspoons smoked paprika.
• Place 5-7 pounds beef brisket in an oblong baking dish or roaster that has been lined with a large sheet of aluminum foil.
• Pour the prepared marinade over the meat being careful to keep the liquid inside the aluminum foil. Sprinkle with 1 teaspoon ground black pepper.
• Fold and tightly seal the aluminum foil and allow to marinate in refrigerator for 12-18 hours. (18 hours is best.)

Bake the Brisket - Low and Slow

• Bake in 300℉ oven for 6-7 hours as needed, (allow at least 60 minutes per pound) checking three or four times to pour juice over the meat.
• When the meat is fork tender and easily falls apart, remove from oven. Allow to rest for 15-20 minutes before slicing, cutting across the grain.
• Serve with your favorite barbecue sauce, with mashed potatoes and gravy, or as an open-faced beef sandwich. Serves 8-10.