1 (4-5 lb.) brisket
2 tsp. meat tenderizer
1 (4 oz.) bottle liquid smoke
1 tsp. celery salt
1 tsp. paprika
1/4 tsp. nutmeg
1/4 tsp. garlic powder
1 tsp. onion salt
1 tbsp. brown sugar

Sprinkle brisket with meat tenderizer; cover with liquid smoke. Refrigerate overnight, covered with foil. (Suggestion: Use the bottom of your oven broiler pan.) Remove from refrigerator; sprinkle brisket with mixture of the remaining ingredients; cover tightly with foil. Bake 2 hours at 300 degrees. Then loosen foil, bake 5 hours more at 200 degrees. Remove meat from pan; set aside 1 hour before slicing. Slice brisket across grain.

Strain any drippings in pan (thus removing top fat). Save as sauce, or use barbecue sauce.