| 1 | Pierce brisket all over with meat fork. |
| 2 | Sprinkle adolph"s meat tenderizer on both sides of meat. |
| 3 | Let stand one hour at room temperature. |
| 4 | Sprinkle on garlic salt. |
| 5 | Place meat inbaking dish or zip lock bag. |
| 6 | Pour 2-4 oz. liquid smoke over meat (depending on how big brisket is). |
| 7 | Cover and refrigerate overnight. |
| 8 | Turn over in the morning. |
| 9 | Five to eight hours before serving add 5 tablespoons worchestershire sauce. |
| 10 | Cook covered in a 225?oven. |
| 11 | The last hour of cooking, pour about (9 oz) one half bottle of barbecue sauce (kraft original or your favorite kind) over meat. |
| 12 | If desired the sauce can be thickened with a little cornstarch-water paste. |
| 13 | Slice thin and serve. |
| 14 | The meat will not burn, but it will become tender and fall apart the longer it cooks. |
| 15 | Enjoy the smell while it"s cooking and the compliments when you serve it |
