Texas Brisket

 

1
brisket, lean trimmed
 
Meat tenderizer
Liquid smoke
Salt and pepper
 
Brown sugar
Celery salt
Paprika
Nutmeg
Garlic salt
Onion salt
 
Barbecue sauce

 

 

Cover all sides of beef brisket with meat tenderizer, liquid smoke, salt and pepper.  Wrap in foil.  Refrigerate overnight.  Next day sprinkle generously with remaining ingredients, excluding barbecue sauce.  Cook in aluminum foil in 300 degree oven for 2 hours.  Lower heat to 200 degrees.  Bake for five to six hours.  Let meat cool completely.  Trim off fat as you slice the brisket.  Pour liquid off meat and place in refrigerator until fat portion of liquid comes to top.  Remove hardened fat.  Spread each slice of meat with your favorite barbecue sauce.  Pour fat free meat liquid over meat.  Cover meat with foil.  Return to oven for one hour.