Texas Brisket

• 1 brisket (4 or 5 lb.)
• 2 tsp. meat tenderizer
• 1 (4 oz.) bottle liquid smoke
• 1 tsp. celery salt
• 1 tsp. paprika
• 1/4 tsp. nutmeg
• 1/4 tsp. garlic powder
• 1 tsp. onion salt
• 1 Tbsp. brown sugar

1. Sprinkle brisket with meat tenderizer; cover with liquid smoke.
2. Refrigerate overnight, covered with foil.
3. Next day, sprinkle brisket with mixture of remaining ingredients.
4. (I put all remaining ingredients in a bowl and mix them thoroughly before putting on the brisket.) Cover tightly with foil; bake 2 hours at 300u0b0.
5. Loosen foil; bake 5 hours at 200u0b0.
6. Remove meat from pan; set aside 1 hour before slicing.
7. Strain any grease from pan juices (or chill in deep freezer for easy removal).
8. Slice brisket very thin across grain; serve with hot degreased liquid or barbecue sauce of your choice.
9. Serves 5 or 6.

brisket, tenderizer, liquid smoke, celery salt, paprika, nutmeg, garlic powder, onion salt, brown sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=496841 (may not work)