Slice your brisket into 1/4" pieces with the grain for a chewier jerky, or against the grain for less chewy. Be sure to cut off any large pieces of fat.

In a large mixing bowl, combine the Worcestershire, soy, teriyaki, liquid smoke, and molasses.

Next, add the garlic powder, onion powder, brown sugar, and sesame seeds to the mixture. Combine well.

Take your slices of brisket and drop into the marinade. Cover and refrigerate for 24 hours.

Place the marinated meat in a dehydrator (I use this one) at 160°F for 6 hours.

If you do not have a dehydrator, you can set your oven to the same temperature and same time. Make sure your prop the oven open with a wooden spoon or crushed can so the meat can properly dry out. Place the meat directly on the racks. Flip half way through cooking time.

Leave the cooked beef jerky out to cool/dry for 24 hours. Store in zip lock bags. Should be good for 4-6 months.