5 to 6 lb. well trimmed beef brisket
Meat tenderizer
4 tbsp. liquid smoke
Nutmeg
Salt & pepper
Celery salt
Onion salt
Paprika
1/4 c. brown sugar

Sprinkle meat generously with tenderizer, smoke, salt and pepper. Let stand 2 to 3 hours. Spread all other ingredients on top of meat. Wrap tightly in aluminum foil and bake 2 hours at 300 degrees. Loosen foil and continue baking 4 to 5 hours more at 200 degrees or until very tender. Cool. Slice to serve. If desired, it may be spread with commercial barbecue sauce, returned to oven and reheated at 200 degrees for 1 hour. Makes wonderful sandwiches. Also freezes well.