3 oz. liquid smoke
5 to 6 lb. beef brisket
bottled barbecue sauce
celery salt, garlic salt, onion salt and meat tenderizer
salt and pepper
Worcestershire sauce
flour

Pour liquid smoke over meat and rub on all sides. Sprinkle with celery salt, garlic salt, onion salt and meat tenderizer. Cover with foil and leave in the refrigerator overnight.

When ready to bake, sprinkle with salt and pepper and a little Worcestershire sauce.

Bake, covered, for 5 hours at 275°F. Uncover meat and pour 1/2 bottle barbecue sauce over it.

Bake 1 hour uncovered. Remove meat from pan and slice. Add flour to thicken sauce, then barbecue sauce to taste. Pour over sliced meat. Brisket slices more easily if allowed to cool.