Smoked Brisket - cooking recipe

Ingredients

brisket
1 small bottle liquid smoke
Tony Chachere Creole seasoning
onion
1/2 bottle Worcestershire sauce

Preparation

Chop onion; put on top and underneath brisket in baking pan. Shake liquid smoke; pour small bottle over brisket, letting it run underneath.
Refrigerate overnight.
Drain.
Add 1/2 bottle Worcestershire sauce.
Sprinkle with Creole seasoning.
Cover with foil and bake at 250\u00b0 for 5 hours.
You can add barbecue sauce the last hour and uncover.