4 to 5 lbs. beef brisket, boneless and well trimmed
1 1/2 tsp. salt
1/2 c. ketchup
1/4 c. vinegar
1/2 onion, chopped (about 1/2 c.)
1 tbsp. Worcestershire sauce
1 1/2 tsp. liquid smoke
1 bay leaf, crushed
1/2 tsp. coarsely ground black pepper

Wipe beef dry. Rub with salt. Place on 15 x 20 inch piece of double thickness heavy duty aluminum foil. Combine remaining ingredients. Pull foil up around brisket and pour the remaining ingredients over brisket. Wrap securely with foil. Place in 325 degree oven. Cook 5 to 6 hours or until tender. Do not open foil for at least 5 hours. Cut diagonally across the grain into thin slices. Brisket is delicious with this juice or with barbecue sauce added during the last 2 hours of cooking. To rewarm, slice thinly. Lay slices of brisket in shallow casserole dish and pour bottled barbecue sauce over slices and heat until hot. Cover with foil while heating.