re: Brisket Strips - what to do?

I looked in my photos because I always take a pic of what I've cooked for my personal recipe book, however, since I kind of threw this together at the last minute, no pic!

The chopped bits of brisket were about quarter size, browned and tender from the glaze the marinade developed. I tossed in some chopped fine onions to cook down and a tiny bit of minced garlic at the end till just tender.

The marinade I used follows and I was using about a pound and a half of cooked brisket.

Sauté pre cooked meat in 2 tbsp good tequila, 2 tbsp olive oil, 1 large lime - juiced, 1/2 bunch cilantro, 2 tbsp soy sauce, 2 tbsp apple cider vinegar, tbsp Reese's cane syrup, After a few minutes add 1/2 small onion chopped fine, 1/2 tsp oregano or marjoram, a splash of OJ, 1/4 minced Serrano or Anaheim pepper (optional and can use a pinch of crush pepper if not available or small jalapeño, seeded), tbsp mince garlic, big pinch of black and white pepper, chile powder, cumin and smoked paprika (to taste).