3-4 lb. boneless beef brisket
1 pkg. onion soup mix
1/4 c. liquid smoke (optional)
1 c. water

Place brisket in electric fry pan (or roast pan for oven, in foil and wrapped) and pour other ingredient over roast. Cover and cook for 2 hours at approximately 200 degrees. (If in oven, bake 1 1/2 hours at 350 degrees.) Refrigerate overnight.

Next day, slice very thin and cook again. In electric fry pan use very low heat (150-175 degrees) and cook about 3 1/2 - 4 hours. In oven, cook approximately 3 hours at 275-300 degrees. Serve on buns or hard rolls.