Ultimate Texas BrisketYield: 6-8 servings1 (4 or 5 pound) beef brisket2 teaspoons meat tenderizer2 (4 ounce) bottles Liquid Smoke1 teaspoon celery salt1 teaspoon paprika1/4 teaspoon nutmeg1/4 teaspoon garlic powder1 teaspoon onion salt1 tablespoon brown sugarSprinkle brisket with meat tenderizer, then cover with both bottles of Liquid Smoke. Refrigerate overnight, covered with foil.The next day, sprinkle brisket with the dry mixture. Cover tightly with foil and bake for 2 hours at 300 degrees F.Loosen foil and bake for 5 hours more at 200 degrees F.Slice brisket very thin across the grain and serve with some of the sauce in the pan.Serve with your favorite barbecue sauce, if desired.