5 lb. brisket or tri-tip
1/2 bottle liquid smoke
4 tbsp. Worcestershire sauce
2 tsp. seasoning salt
2 tsp. garlic salt
2 tsp. celery salt
Meat tenderizer
Salt and pepper to taste

Put all ingredients on both sides of meat and let set all night, lean side down in tight container and refrigerator. Cook with fat side up at 200 degrees for 7-8 hours, covered with foil.

Turn meat lean side up and cover with barbecue sauce; cook another hour. Remove from oven and let stand 30-45 minutes. Just like deep- pit barbecue!