Lg. brisket (6 or 8 lb.)
1 tsp. garlic salt
1 tsp. onion salt
1 tsp. paprika
1 tsp. nutmeg
4 tbsp. brown sugar
1 c. Bar-B-Q sauce
Tenderizer
Liquid smoke

FIRST DAY - sprinkle generously with tenderizer and liquid smoke. Wrap in foil. Place in refrigerator overnight.

SECOND DAY - Combine seasonings (except sauce) and sprinkle over meat. Rewrap in foil. Bake at 250 degrees for one hour. Loosen foil and bake 5 to 6 hours at 200 degrees. Pour off juice and save. Refrigerate juice and brisket.

THIRD DAY - Slice meat thin and make sauce as follows: 1 cup Bar-B-Q sauce to 2 cups meat juice. Pour over sliced meat in foil. Heat until bubbly. Serves 15.