5	lbs.	fresh beef brisket
2	tsp.	unseasoned meat tenderizer
1/2	tsp.	celery salt
1/2	tsp.	seasoned salt
1/2	tsp.	garlic salt
1/4	c.	liquid smoke
1/4	c.	Worcestershire sauce
11/2	c.	barbeque sauce

Place brisket on large piece of heavy-duty aluminum foil. Sprinkle tenderizer and seasonings on both sides of meat. Pour liquid smoke and Worcestershire sauce over top. Cover and marinate in refrigerator 6 to 10 hours or overnight.

Place foil-wrapped brisket in Crockery Pot (cut brisket in half, if necessary, to fit easily). Cover and cook on low for 10 to 12 hours.

Chill brisket, then cut across the grain into thin slices. Before serving, reheat in your favorite barbecue sauce.