2 lbs. lean meat (flank steak or brisket)
1/2 bottle liquid smoke
1 1/2 tsp. meat tenderizer
1 to 1 1/2 tsp. season salt
1 to 1 1/2 tsp. onion salt
1 1/2 tsp. pepper
1 1/2 tsp. garlic powder
1/4 c. soy sauce
1/2 c. Worcestershire sauce

Mix ingredients together, marinade meat in covered dish for 24 hours in refrigerator. Remove from marinade and pat dry. Put a toothpick through the end of each piece of meat and hang from oven rack with tin foil under to catch juices. Cook at 150 degrees for 7 hours or until dry and chewy.