Brisket
Salt & pepper
Soy sauce
Smoke sauce
Foil - lots - heavy duty

Place foil in pan with plenty hanging over sides. Place brisket on foil, fat side up. Salt and pepper generously. Pour over top 1/2 cup each of soy sauce and smoke sauce. Envelope meat with foil. Put additional foil over top, sealing edges tightly to pan. Cook at 275 degrees for 1 hour per pound (10 pound brisket would cook 10 hours). Test for tenderness. When tender, drain liquid into wide mouth jar and chill.

Remove and discard solid fat when it has chilled and solidified. Save defatted drippings. Trim roast, removing all fat. Discard fat. Slice lean meat with electric knife. Arrange slices neatly in same cooking pan or Pyrex dish. (Trimming off fat is easily done when warm, but meat slices better when cold and easier to handle.) Pour defatted juice over meat slices. Cover with foil. Reheat when ready to serve.