1 (5 lb.) beef brisket, well trimmed of fat
3 tbsp. liquid smoke
6 tbsp. Worcestershire sauce
1 tbsp. garlic powder
2 1/2 c. ketchup
1 c. Worcestershire sauce
2 tbsp. brown sugar
1/3 c. lemon juice
1/3 c. chopped onions
1/3 c. water
1/4 c. reserved beef drippings

Day 1: Place brisket on large sheet of aluminum foil (large enough to wrap around brisket) in 9 x 13 inch pan. Mix 3 tablespoons Worcestershire sauce and liquid smoke. Brush on brisket. Sprinkle with garlic powder. Seal foil around brisket. Put in refrigerator overnight.

Day 2: Leave roast covered and bake at 275 degrees for 5 to 6 hours. Put in refrigerator overnight.

Day 3: Remove meat. Reserve 1/4 cup drippings. Dispose of foil and remaining drippings. Thinly slice beef brisket. Cover with bar-b-que sauce. Reheat at 350 degrees for 30 minutes.

Bar-b-que Sauce: Mix together ketchup, 1 cup Worcestershire sauce, brown sugar, lemon juice, onion, water, beef drippings. Simmer until thickened. Serve hot or cold. Put meat and sauce in skillet and heat until warm. Make 2 and freeze one. Delicious!