1 (4-5 lb.) brisket
1/4 c. coarsely ground pepper

Trim all fat from brisket. Pour pepper on waxed paper lay brisket on pepper. Then other side. Pour marinade over it and refrigerate overnight, turning occasionally.

MARINADE:

2/3 c. La Choy soy sauce
1/2 c. vinegar
1 tbsp. catsup
1 tsp. paprika
1 clove garlic, minced

In pan put 2 layers of foil place brisket, pour marinade over it place foil on top. Close up well. Bake at 300 degrees for 3 hours.