Sprinkle brisket with celery salt, garlic salt, meat tenderizer and pepper. Pierce meat with fork and pour liquid smoke over. Rub mixture into meat. Do both sides of brisket. Sprinkle minced onions over. Place brisket on sheet of heavy duty foil and seal tightly. Refrigerate overnight. Place wrapped brisket in baking pan with sides and bake it 300-325 degrees until done, time depends on size of brisket. Let meat cool in package. When cool, remove and slice diagonally. Serve warm or cold with BBQ sauce.

BBQ SAUCE:

1 1/2 c. catsup
3/4 c. brown sugar
3/4 c. chili sauce
3/4 c. water
1/2 c. white vinegar
1/2 c. lemon juice
1/4 c. steak sauce (A-1)
1/4 c. prepared mustard
2 tbsp. Worcestershire
1 tbsp. celery seed
1 clove garlic, minced
Dash or 2 Tabasco

Combine and simmer 30 minutes.