3 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1/4 c. liquid smoke

Sauce:

6 beef bouillon cubes
1/4 c. liquid smoke
1 c. catsup
1/4 c. mustard
3 tbsp. brown sugar
2 tbsp. Worcestershire
1 tsp. garlic powder
4 dashes Tabasco

Mix first 4 ingredients in small bowl. Rub mixture into a 5 or 6 pound brisket and let sit in the refrigerator overnight. Roast, uncovered, no water added, at 350°F for 1 1/2 hours. Pour off excess fat.

Prepare sauce and pour over brisket. Continue baking until fork-tender, usually 4 or 5 hours. Baste and turn meat over several times during cooking. (This is baked, uncovered, from start to finish.)

For sauce, combine all ingredients and bring to a rolling boil.