Ingredients:

- 3 lbs buffalo or beef brisket
- 1/2 cup Wright`s Liquid Smoke
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp celery salt
- 1 cup Worcestershire sauce
- 1 cup water
- 1 cup prepared barbecue sauce
- 1 cup juices from brisket


Place brisket in baking pan. Pour liquid smoke over brisket. Sprinkle on garlic and onion powders and celery salt. Turn over a few times to evenly distribute seasoning. Cover and marinate overnight.

The next day, remove from refrigerator. Preheat oven to 275 degrees. Pour Worcestershire sauce and water over all. Cover very tightly with foil, sealing, so that no steam escapes. Place in oven 6 to 8 hours. Do not open until after 6 hours.

Meat should be tender, moist and falling apart. If not done, reseal very tightly and cook longer. Remove brisket from pan. Reserve cooking liquid. Cut meat into 3 inch pieces across the grain, then pull into shreds. Using equal amounts of prepared barbecue sauce and brisket juices (about 1 cup of each, or enough to partially cover meat), simmer mixture in saucepan and add shredded brisket, stirring occasionally until heated through.

Makes 4 servings.