Barbecue Brisket

Sprinkle both sides of the brisket liberally with the following: liquid smoke, celery salt, nutmeg, paprika, garlic salt and meat tenderizer.

Wrap in heavy-duty foil and leave in the refrigerator for 8 hours, preferably overnight.

Cook in foil in large, shallow pan for about 3 1/2 hours at 300°.

Cool; drain juice, reserving 1 cup liquid.

Slice brisket and set aside.