1 (3 to 4 lb.) beef brisket
Unseasoned meat tenderizer
Garlic powder or salt
Celery salt
Onion powder or salt
2 oz. liquid smoke
2 oz. Worcestershire sauce
1 oz. Italian salad dressing
1 oz. catsup
2 tsp. prepared mustard

Rinse meat and pat dry. Trim away extra fat. Sprinkle with dry seasonings on both sides of meat. Rub these into meat.

Mix liquid ingredients to make marinade. Pour over meat in a GLASS dish. Cover with glass lid or clear plastic wrap. Do not use aluminum foil cover during marinating. Marinate in refrigerator for at least 4 hours (best done overnight).

Bake in covered pan with liquid over meat. Should be tightly covered glass lid or foil may be used for cooking process, 250 to 325 degrees for 3 to 4 hours. When serving, cut across grain in thin slices. Serve with rice or potatoes as it will form good natural gravy.