Beef Brisket is a fairly inexpensive cut of meat, cooked slowly this becomes fork tender. This recipe is from Virgina McDowell, Jefferson City, Mo.  1975.

1 (5 to 7 lbs.) beef brisket
Instant meat tenderizer
2/3 tsp. garlic salt
2/3 tsp. celery salt
2/3 tsp. onion salt
1/2 C. liquid smoke
Worcestershire sauce

Trim excess fat off brisket. Punch holes in both sides with a fork. Take instant meat tenderizer and sprinkle on both sides. Do the same with garlic salt, onion salt, and celery salt. Place in a shallow baking dish lined with heavy-duty foil. Pour liquid smoke over the meat. Wrap tightly; marinate 8 to 10 hours in the refrigerator, the longer the better.

When ready to bake, sprinkle Worcestershire sauce over the meat. Wrap tightly. Preheat oven at 225 for 5 to 6 hours or to your liking. Let cool; save broth. Slice meat thin, and reheat in broth. You may reheat this in your favorite barbecue sauce.

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