5 or 6 lb. trimmed beef brisket
Meat tenderizer
10 toes sliced garlic
1/2 c. celery
Seasoned salt
3 tbsp. liquid smoke
1/4 c. Worcestershire sauce

Sprinkle meat with tenderizer and salts. Combine liquid smoke and Worcestershire sauce and pour over meat. Put in refrigerator for about 24 hours. Bake covered (in marinade) at 225 degrees for about 6 hours.