Smoky Beef Brisket Recipe

In a large resealable plastic bag, combine the liquid smoke, pepper and salt; add the brisket. Seal bag and turn to coat; refrigerate for at least 4 hours or overnight. Drain and discard marinade. Combine the brown sugar, celery salt, garlic salt, onion salt, nutmeg and paprika; rub over meat. Wrap in a large sheet of heavy-duty foil; seal tightly. Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 325° for 4 hours or until meat is tender. Remove brisket to a warm serving platter; skim fat from pan juices. In a saucepan over medium heat, combine 1 cup pan juices with barbecue sauce; cook and stir until thickened. Thinly slice meat across the grain; serve with sauce. Yield: 6-8 servings.