Tender Barbecued Brisket

• 1 bottle (10 ounces) soy sauce
• 1 tablespoon Liquid Smoke, optional
• 2 teaspoons pepper
• 2 teaspoons Worcestershire sauce
• 1 teaspoon garlic salt
• 1 teaspoon onion salt
• 1 teaspoon celery salt
• 1 fresh beef brisket (about 5 pounds)
• 1 bottle (14 ounces) ketchup
• 1 to 2 tablespoons sugar
• 1 tablespoon cider vinegar
• 1-1/2 teaspoons prepared mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon soy sauce

1. In a large resealable plastic bag, combine the first seven ingredients. Add the brisket. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
2. Drain and discard marinade. Place brisket on a large sheet of heavy-duty foil; seal tightly. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 325u0b0 for 4 hours or until meat is tender.
3. Remove brisket; let stand for 20 minutes. Thinly slice meat across the grain. Place in an ungreased 13x9-in. baking dish. Combine sauce ingredients; pour over meat. Cover and bake for 1 hour or until heated through. Brisket may be frozen for up to 3 months.

soy sauce, liquid smoke, pepper, worcestershire sauce, garlic salt, onion salt, celery salt, fresh beef brisket, ketchup, sugar, cider vinegar, mustard, worcestershire sauce, soy sauce

Taken from www.tasteofhome.com/recipes/tender-barbecued-brisket/ (may not work)