Punch holes in both sides of the brisket with a fork.
Sprinkle meat tenderizer on both sides.
Sprinkle garlic salt, onion salt, and celery salt on both sides.
Place the seasoned brisket in a shallow roasting pan lined with heavy-duty aluminum foil.
Pour liquid smoke over the meat.
Wrap tightly and marinate for 8 to 10 hours in the refrigerator, the longer the better.
When ready to bake, unwrap the brisket, sprinkle Worcestershire sauce over the meat, and re-wrap tightly.
Bake at 225 degrees for 5 to 6 hours or to your liking. I like to use a meat thermometer and cook the brisket to 195 degrees, because that's when it is fork tender.
Remove brisket from the oven, and allow to cook for about 25 minutes before slicing.
Pour the broth into a saucepan and simmer on low heat.
Thinly slice the meat.
Place the slices in the broth to reheat.
You may reheat this in your favorite barbecue sauce.