1 (5 to 6 lb.) brisket
1 (5.3 oz.) bottle liquid smoke
1 (18 oz.) bottle barbecue sauce
Sprinkle the brisket with the tenderizer, onion salt, celery salt and garlic salt. Then pour on the
entire bottle of liquid smoke. Wrap the brisket in foil and refrigerate overnight. In the morning, unwrap and
sprinkle with Worcestershire sauce, salt and pepper. Cover tightly and put into a 275 degree oven for 5 hours.
Uncover and add 1/2 of the bottle of barbecue sauce. Bake, uncovered, 1 hour longer. Let cool and slice.
Serve with the remaining barbecue sauce.