Teriyaki Brisket

See the video here!

Ingredients:
1 6-8 pound brisket flat (trimmed)
4 cups Teriyaki marinade

After trimming your brisket use the spiked side of a tenderizing mallet to pound it out slightly.  This will aid the marinade in penetrating the meat.

Now place the brisket and the marinade in an air tight bag and refrigerate overnight.

The next day remove the brisket from the bag and since briefly under cold water.

Place in a hot grill and cook at 350° F for one hour.  Then wrap tightly in aluminum foil and cooks for 2 1/2 hours at 300°F.

Allow the meat to rest for 30 minutes. Carefully unwrap and pour off the liquid.

Slice and serve.  I served mined on a bed of Udon noodles with pea pods, shiitake mushrooms, and spring onions. Enjoy!