Place heavy duty aluminum foil in a large baking dish (or pan), sufficient to be able to "wrap" the brisket so that no juices escape. If need be, place two pieces of foil in a cross shape (+) so that you can "wrap" the brisket.

One 5-6 pound beef brisket (plain, not corned beef, etc.). Place brisket in pan which has been prepared with foil. Sprinkle with 4 tablespoons of liquid smoke (barbecue smoke). Use a "heavy hand" in sprinkling on the following ingredients: Pepper Celery salt Onion salt Garlic salt Paprika

Sprinkle on a small amount of nutmeg. Put handfuls of brown sugar all over brisket (use at least a pound).

Wrap the foil so the brisket is totally enclosed, and bake for 2 hours at 300 degrees; turn oven down to 200 degrees and bake an additional 5-6 hours.

Remove from oven and place as is in refrigerator overnight. This will allow the fat to congeal so that it may be easily lifted from the juices. The next morning, discard the fat, lift brisket from juices and thinly slice on the diagonal. Pour the juices into a large bowl and add one large bottle of barbecue sauce (preferably "smokey") and mix well.

In the container you plan to serve this from, place sliced brisket and pour juice/sauce mixture over, then cover with a lid or foil. When ready to serve, place in slow oven (250 degrees) for 1 1/2 to 2 hours. Use any kind of roll such as Kaiser or hamburger buns.