Beef Brisket is a fairly inexpensive cut of meat, cooked slowly beef brisket becomes fork tender. This recipe for beef brisket from Virgina McDowell, Jefferson City, Mo.  1975, she is my Grandmother. She makes one delicious beef brisket. I suggest buying a packer trimmed brisket, and doing the trimming of the fat yourself, you will save a ton of money doing this.

Beef Brisket

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.