Texas Brisket (From The Hall of Fame Cookbook)

• 4 -5 lbs beef brisket
• 2 teaspoons meat tenderizer
• 4 ounces liquid smoke
• 1 teaspoon celery salt
• 1 teaspoon paprika
• 14 teaspoon nutmeg
• 14 teaspoon garlic powder
• 1 teaspoon onion salt
• 1 tablespoon brown sugar

1. Sprinkle brisket with tenderizer and cover with liquid smoke.
2. Refrigerate overnight in a covered baking dish.
3. Next day, sprinkle brisket with remaining ingredients.
4. Cover tightly with foil.
5. Bake 2 hours at 300F Loosen foil and bake 5 hours more at 200F.
6. Remove meat from pan and let rest 1 hour before slicing.
7. Strain any grease from the pan juices.
8. Hint: Pour juices into a bowl and put it in deep freezer for a little while for easy removal of the grease.
9. The grease will come to the top and start to get hard.
10. Just spoon it off.
11. Slice brisket thinly across the grain and serve with hot degreased liquid.

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

Taken from www.food.com/recipe/texas-brisket-from-the-hall-of-fame-cookbook-78821 (may not work)