Instructions: Sprinkle brisket with meat tenderizer, cover with liquid smoke. Refrigerate overnight, covered with foil. Next day, sprinkle brisket with remaining ingredients. Cover tightly with foil, bake 2 hours at 300 . Loosen foil, bake 5 hours more at 200 . Remove meat from pan, set aside 1 hour before slicing. Strain any grease from pan juices (or chill in deep freezer for easy removal). Slice brisket very thin across grain, serve with hot degreased liquid or barbecue sauce of your choice.

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