Smoky Brisket Roast

• 4 or 5 lb. brisket
• meat tenderizer
• salt and pepper
• 4 Tbsp. liquid smoke
• 1 tsp. celery salt
• 1 tsp. garlic salt
• 1 tsp. nutmeg
• 4 Tbsp. brown sugar
• 1 tsp. onion salt
• 1 tsp. paprika
• 1 c. Kraft barbecue sauce

1. Sprinkle brisket with meat tenderizer, salt and pepper.
2. Add 4 tablespoons liquid smoke. Wrap tightly in heavy foil.
3. Leave overnight.
4. Mix all remaining seasonings. Spread over meat. Re-wrap tightly and bake
5. 1 hour at 300u0b0.
6. Loosen foil and bake at 200u0b0 for 6 hours.
7. Let set overnight. Slice as thin as you can across the grain. Save 1 cup of meat broth and mix 1 cup Kraft barbecue sauce.
8. Pour over sliced meat.
9. Reheat and cook 2 hours at 200u0b0.

brisket, salt, liquid smoke, celery salt, garlic salt, nutmeg, brown sugar, onion salt, paprika, barbecue sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=400857 (may not work)