Texas Teriyaki Marinade

In a medium-sized bowl, whisk together the light brown sugar, teriyaki sauce, Worcestershire sauce, liquid smoke, and meat tenderizer until the sugar is mostly dissolved. (5 minutes)

Place the meat in a large resealable bag or a non-reactive container. Pour the marinade over the meat, ensuring it's thoroughly coated. (2 minutes)

Seal the bag or cover the container tightly and refrigerate for at least 4 hours, or preferably overnight, turning occasionally to ensure even marinating. (4-12 hours)

Remove the meat from the refrigerator 1 hour before cooking to allow it to come to room temperature. This helps promote even cooking. (1 hour)

Prepare your smoker for indirect heat, using your preferred wood chips or a combination of wood and charcoal. Maintain a consistent temperature of 225-250°F (107-121°C).

Place the marinated meat in the smoker and cook according to the specific cut and type of meat. For brisket, expect a longer cooking time (6-12 hours) until tender. Poultry and pork will require less time.

Discard the remaining marinade after use. Do not reuse.

Once cooked, let the meat rest before slicing and serving.