Iowa Beef Brisket

1 (5 pound) beef brisket
1 tablespoon tenderizer (optional)
2 to 4 tablespoons Liquid Smoke
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon celery salt
1 teaspoon onion salt
1 teaspoon garlic salt
1/2 teaspoon nutmeg
1 teaspoon paprika
1/4 cup brown sugar
Worcestershire sauce, to taste

The night before cooking, sprinkle brisket with tenderizer, Liquid Smoke, salt, pepper, celery salt, onion salt and garlic salt. Wrap in aluminum foil and refrigerate overnight.

The next day add nutmeg, paprika, brown sugar and Worcestershire. Wrap well with aluminum foil — this is important. Cook 5 hours at 275 degrees F.

Slice thin on the diagonal. Serve with homemade barbecue sauce and buns.