Laredo Roast - cooking recipe

Ingredients

3 lb. or more brisket
1 oz. liquid smoke for each lb. of meat
onion salt to taste
celery salt to taste
lemon pepper to taste
garlic powder to taste
1 large can mushrooms (optional)

Preparation

Coat meat with the mixture.
Put in foil and secure, leaving the ends unsealed.
Refrigerate overnight or at least 6 hours. Remove from refrigerator; seal ends.
Bake at 300\u00b0 for 1 hour per pound.
This makes its own gravy.