1 (4-5 lb.) beef brisket
2 tsp. meat tenderizer
4 oz. bottle liquid smoke
1 tsp. celery salt
1 tsp. paprika
1/4 tsp. nutmeg
1/4 tsp. garlic powder
1 tsp. onion salt
1 tbsp. brown sugar

Sprinkle brisket with meat tenderizer, cover with liquid smoke. Refrigerate overnight, covered with foil. Next day, sprinkle brisket with mixture of remaining ingredients. Cover tightly with foil, bake 2 hours at 300 degrees. Loosen foil, bake 5 hours more at 200 degrees. Remove meat from pan, set aside 1 hour before slicing. Strain any grease from pan juices (or chill in freezer for easy removal). Slice brisket very thin across grain, serve with hot degreased liquid or barbecue sauce of your choice. Serves 5-6.