Barbecued brisket

This recipe admittedly needs advance prep, but the time involved is so minimal that it is really no bother. You can buy a whole brisket at BJ’s and Costco at a reasonable price. This is good since it is sliced so thinly that a little meat seems like a lot. It does tend to shrink, however, so a huge piece raw will be substantially smaller when it is cooked.
We used this for Christmas Eve one year.

Barbecued Brisket

6 lb (to 8 lbs.) beef brisket (fresh, not corned)
4 Tablespoon Liquid Smoke
Granulated Tenderizer (like Accent)

Dry Rub:
4 Tablespoon Brown sugar
1 teaspoon Celery salt
1 teaspoon Onion salt
1 teaspoon Garlic salt
1 teaspoon Paprika
1 teaspoon Nutmeg

Sauce: combine
1/2 cup bottled Barbecue sauce (like Masterpiece Original)
1 cup juice reserved from cooking Brisket.

Three days ahead, sprinkle brisket with granulated tenderizer and Liquid Smoke. Wrap tightly in heavy foil and chill overnight. The next day, mix dry rub ingredients together and sprinkle over brisket. Rewrap tightly, place in a roasting pan and bake 1 hour at 300 degrees F. Loosen foil and bake at 200° for 5 to 6 hours. Pour off brisket juice and refrigerate; reserve 1 cup of the juice.
The next day, slice brisket very thin. Combine barbecue sauce and reserved brisket juice and pour this sauce over the sliced meat. Heat in 350° oven until hot.

Serve on rolls or as an entree. Serves 12.