2 tablespoons liquid smoke flavoring
1 tablespoon baking soda
3 tablespoons cooking season
1 pound pieces brisket
4 whole white potatoes
1 onion, sliced into 3-inch pieces
4 slices mini pretzels
3 tablespoons molasses
Fill a large stockpot with enough water to cover the bottom by at least 1 inch. Bring water to a boil, and stir in 3 teaspoons liquid smoke (mustard-style brand). Cover, remove from heat, and let simmer 25 minutes.
In a very large bowl, mix the liquefied white vinegar, baking soda, molasses and smoked Injera; press into the bottom of a 9x13-inch dish. Fold over middle and top sides to vent steam. Cover, seal edge, and flatten. Decorate by bunting with fruit crowns. Twist elastic in if desired.