Rub a 5 pound brisket well with salt, pepper and liquid smoke. Pour about 2 tablespoons sauce (follows) and 1/4 teaspoon smoke over brisket every hour while baking at 350 degrees for first hour. Reduce temperature to 250 degrees for about 6 hours or until tender. Cover until last hour.

SAUCE:

1 tsp. salt
1/2 tsp. red pepper (opt.)
2 tbsp. vinegar
1/2 tsp. pepper
Sm. onion, chopped fine
2 tbsp. Worcestershire sauce
1 tsp. paprika
1 tsp. chili powder
3/4 c. water
3/4 c. catsup

Mix well. Any left may be used later.