4 to 5 lb. beef brisket, trimmed
2 tsp. meat tenderizer (unseasoned)
1/2 tsp. celery salt
1/2 tsp. seasoning salt
1/2 tsp. garlic salt
1/2 c. liquid smoke
1/4 c. Worcestershire sauce
1 1/2 c. barbecue sauce

Put brisket on large piece of heavy aluminum foil. Sprinkle tenderizer and seasonings on both sides of meat. Put smoke and Worcestershire sauce over top. Cover and marinate in refrigerator for 6 to 10 hours or overnight. Put foil wrapped brisket in crock pot (cut brisket in half, if necessary). Cover. Cook on low for 8 to 10 hours. Serves 8 to 10 servings. Very good.