4 lb. brisket, fat removed
1 (3 oz.) bottle liquid smoke (pour over meat)
Adolph meat tenderizer & garlic powder (sprinkle on top)
3 tbsp. Worcestershire sauce

Marinate several hours or overnight, turning occasionally. Put in pan. Tightly seal with foil. Roast 3 hours at 325 degrees. Let cool to room temperature. Rewrap with some juice and 3 tablespoons barbecue sauce. May be done ahead and reheated for 20 minutes. Slice thin and serve on warm French bread.