Smoky Beef Brisket

• 2 to 4 tablespoons liquid smoke
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1 fresh beef brisket (about 3 pounds)
• 1/4 cup packed brown sugar
• 1 teaspoon each celery salt, garlic salt and onion salt
• 1 teaspoon ground nutmeg
• 1 teaspoon paprika
• 1/2 cup barbecue sauce

1. In a large resealable plastic bag, combine the liquid smoke, pepper and salt; add the brisket. Seal bag and turn to coat; refrigerate for at least 4 hours or overnight.
2. Drain and discard marinade. Combine the brown sugar, celery salt, garlic salt, onion salt, nutmeg and paprika; rub over meat. Wrap in a large sheet of heavy-duty foil; seal tightly. Place in an ungreased 15x10x1-in. baking pan. Bake at 325u0b0 for 4 hours or until meat is tender.
3. Remove brisket to a warm serving platter; skim fat from pan juices. In a saucepan over medium heat, combine 1 cup pan juices with barbecue sauce; cook and stir until thickened. Thinly slice meat across the grain; serve with sauce.

liquid smoke, pepper, salt, fresh beef brisket, brown sugar, celery salt, ground nutmeg, paprika, barbecue sauce

Taken from www.tasteofhome.com/recipes/smoky-beef-brisket/ (may not work)