Barbecue brisket 2

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. Pour 2-4 oz. liquid smoke over meat (depending on how big brisket is). Cover and refrigerate overnight.
6. Turn over in the morning.
7. Five to eight hours before serving add 5 tablespoons worchestershire sauce.
8. Cook covered in a 225í oven.
9. The last hour of cooking, pour about (9 oz) one half bottle of barbecue sauce (kraft original or your favorite kind) over meat.
10. If desired the sauce can be thickened with a little cornstarch-water paste.
11. Slice thin and serve.
12. The meat will not burn, but it will become tender and fall apart the longer it cooks.