Categories: Beef, Main dish, Crockpot, Bar-b-q 
      Yield: 10 servings 
  
      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.