Marinate a 5 lb. brisket (I don't think you will eat all that somehow, G!)
overnight with 2 tsp. salt, 3 tbsp. brown sugar, 1 cup chili sauce and 1 1/2
cups white vinegar. After marinating add 1 cup chopped celery (including some
leaves, celery leaves are a secret ingred. for good chicken soup too), 2 big
onions, 2 carrots and 2 cups of water.
Cook on stovetop for 3 or 4 hours, until meat is falling apart. Obviously, use
a big, heavy-bottomed pot. You should bring ingreds. to a boil and then simmer.
Keep checking from time to time to see that the liquid doesn't cook away. If
preferred, you can cook it in the oven at 325 degrees F for same amount of
time.
I also like to add potatoes to mine, but often make rice with it cos the gravy
is so yummy.