Trim any excess fat from the brisket.

Freeze the brisket for about 1-2 hours until firm.

In a bowl, mix soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, black pepper, smoked paprika, and red pepper flakes.

Place sliced brisket in a resealable bag and pour the marinade over it.

Refrigerate the marinated meat for at least 6 hours, preferably overnight.

Set the dehydrator to 160°F or preheat the oven to the lowest setting.

Remove brisket from the marinade and pat dry with paper towels.

Arrange the meat in a single layer on dehydrator trays or a baking sheet.

Dry the jerky for 6-8 hours, checking periodically for doneness.

Let the jerky cool completely before storing it in an airtight container.