3 1/2 - 5 lb. boneless beef brisket (flat)
1/2 tsp. nutmeg
1/8 tsp. pepper
1 tsp. dry mustard
2 tsp. garlic salt

Have the butcher trim excess fat from brisket. Combine spices and rub into brisket. Wrap in heavy duty foil and bake 3 1/2 hours at 350 degrees. Open foil and drain off liquid. Rewrap and refrigerate until cold. Slice 1/4" thick across the grain at an angle and place in 3 quart casserole. Combine sauce and pour over sliced brisket. Cover and rebake for 2 hours at 350 degrees.

SAUCE:

1 c. ketchup
1 c. water
1/4 c. Worcestershire sauce
1/2 tsp. salt
2 tbsp. brown sugar
1 tbsp. vinegar