7 lb. beef brisket, trimmed
2 tsp. onion salt
1 tsp. celery salt
1 tsp. garlic salt
4 tsp. monosodium glutamate or baking soda
2 tbsp. Worcestershire sauce
1 1/2 tbsp. liquid smoke

TEXAS BARBECUE SAUCE:

1/2 c. butter
1/4 c. vinegar
1/4 c. Worcestershire sauce
1/4 c. sugar
Salt, pepper & garlic salt to taste
2 c. ketchup
1/4 c. lemon juice
1/2 c. water
1 onion, chopped
2 tsp. Tabasco

Rub brisket with onion, celery, garlic salt and monosodium glutamate. Let stand about 30 minutes. Place in a roasting pan and pour Worcestershire sauce and liquid smoke over surface of roast. Cover and refrigerate several hours. Drain off marinade, wrap brisket fatty side up in heavy foil and seal. Bake 5 hours at 300 degrees. Allow to cool.

Prepare sauce. Combine Texas Barbecue Sauce ingredients and simmer 20 minutes over medium heat. Slice meat thinly across the grain and place in a baking dish, cover with barbecue sauce and bake 20 minutes at 325 degrees. Serves 10 to 12.