1 untrimmed brisket

Line large pan and enough to wrap over and seal with aluminum foil. Put brisket fat side down. Cover with a mixture of:

for each pound of brisket:

1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. cumin
1/2 tsp. salt
1/4 t. pepper

Pat on evenly. Sprinkle on top of this:

2 oz. Liquid Smoke

Close foil and refrigerate overnight. Next morning open and sprinkle on:

2-1/2 oz Worcestershire Sauce

Reseal and bake in pan at 275° for 5-7 hours. Trim and slice. Serve with barbecue sauce.

submitted by Carolyn Balkum