4 to 5 1/2 lb. brisket
10 oz. soy sauce
3 tbsp. liquid smoke
1 tbsp. vinegar
1 can beef broth

Trim brisket, rub both sides with garlic salt real good, approximately 2 tablespoons. Place in marinate in tightly covered tupperware. Place in refrigerator 24 hours at least. Turn over a couple of times during 24 hours.

Seal in doubled heavy duty foil (fat side up). Do not wrap tightly as a lot of fluid will accumulate. Seal loosely and place in a shallow pan. Cover whole thing again with foil. Bake at 275 degrees for 5 hours; 4 1/2 hours for 4 pound. Drain all liquid out of end as soon as you remove from oven. Let stand 30 minutes to 1 hour before slicing.