Broil beef brisket with onions. Turn it halfway through.
Slice it into sliceable, thick, strips.
Marinate these strips in kosher dill pickle juice and diced raw onion, with the pickles already eaten, in the refridgerator, for two days.
Add other spices to the jar as you like, mustard, coriander, paprika, fennel, allspice, clove, whatever. The juice is already salty, so omit adding any salt.
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