Texas Brisket - cooking recipe

Ingredients

1 brisket (4 or 5 lb.)
2 tsp. meat tenderizer
1 (4 oz.) bottle liquid smoke
1 tsp. celery salt
1 tsp. paprika
1/4 tsp. nutmeg
1/4 tsp. garlic powder
1 tsp. onion salt
1 Tbsp. brown sugar

Preparation

Sprinkle brisket with meat tenderizer; cover with liquid smoke.
Refrigerate overnight, covered with foil.
Next day, sprinkle brisket with mixture of remaining ingredients.
(I put all remaining ingredients in a bowl and mix them thoroughly before putting on the brisket.) Cover tightly with foil; bake 2 hours at 300\u00b0.
Loosen foil; bake 5 hours at 200\u00b0.
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.
Serves 5 or 6.