Yield: 6-8 servings

1 (4 or 5 pound) beef brisket
2 teaspoons meat tenderizer
2 (4 ounce) bottles Liquid Smoke
1 teaspoon celery salt
1 teaspoon paprika
1/4 teaspoon nutmeg
1/4 teaspoon garlic powder
1 teaspoon onion salt
1 tablespoon brown sugar

Sprinkle brisket with meat tenderizer, then cover with both bottles of Liquid Smoke. Refrigerate overnight, covered with foil.

The next day, sprinkle brisket with the dry mixture. Cover tightly with foil and bake for 2 hours at 300 degrees F.

Loosen foil and bake for 5 hours more at 200 degrees F.

Slice brisket very thin across the grain and serve with some of the sauce in the pan.

Serve with your favorite barbecue sauce, if desired.

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