1 untrimmed brisket
Celery salt
Onion salt or powder
Adolph's meat tenderizer, unseasoned
Liquid smoke
Worcestershire sauce
Barbecue sauce
Black pepper
Garlic powder

Punch holes all over both sides of brisket with large fork. Sprinkle both sides with meat tenderizer, celery salt, onion salt or powder, and garlic powder. Then use approximately 1/2 bottle of liquid smoke distributed to each side of meat. Cover with foil and refrigerate overnight. Next day, add black pepper and 1 tablespoon Worcestershire sauce to each side. Cover with foil and bake 5 hours at 275 degrees. Bake in roasting pan deep enough to contain a large amount of fat to avoid boil-overs. Pour approximately 6 ounces of barbecue sauce over meat, recover with foil, and bake for 1 additional hour. Slice and serve.

The untrimmed meat is recommended for tenderness. After meat is done, all excess fat is trimmed away and discarded. To avoid sodium, use seasoning powders for part of the salt. This recipe can be varied many ways, and is always good, even if all the listed ingredients are not available.