3 lb. Brisket or up (probably 6 lb. for 12)
1/2 bottle Liquid Smoke
4 tbsp. Worcestershire sauce
1 tsp. garlic salt
1 tsp. seasoned salt
1 tsp. celery salt
1 tsp. meat tenderizer

Put everything into a browning bag and fasten with loops. Shake and squirt liquids all over brisket. Put in refrigerator and leave all night (8 to 9 hours). (Be sure and place cooking bag on a cookie sheet.) Put cookie sheet with cooking bag and contents into the oven, set for 225 degrees for 8 hours. Don't forget to punch holes in cooking bag before cooking.