5 lb Fresh beef brisket
2 ts Unseasoned meat tenderizer**
1/2 ts Celery salt
1/2 ts Seasoned salt
1/2 ts Garlic salt
1/4 c  Liquid smoke
1/4 c  Worchestershire sauce
1 1/2 c  BBQ sauce

1. Place the brisket on a large piece of heavy-duty aluminum foil. Sprinkle
tenderizer and seasonings on both sides of the meat. Pour liquid smoke and
Worchestershire sauce over top. Cover and marinate in refrigerator 6 to 10
hours or overnight. 2. Place foil-wrapped brisket in Crock-Pot (cut brisket
in half, if necessary, to fit easily). Cover and cook on low setting for 8
to 10 hours. 3. Chill cooked brisket, then cut across the grain into thin
slices. Before serving, reheat in your favorite barbecue sauce.