El Paso Brisket

• 1 tablespoon salt
• ½ teaspoon pepper
• ½ teaspoon garlic powder
• ⅛ teaspoon paprika
• ¾ cup liquid smoke
• 1 cup catsup
• ½ cup mustard
• 3 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce
• Dash Tabasco
• 6 to 8 pound brisket

Trim brisket (can be up to 10 pounds).  Place on heavy foil.  Combine all sauce ingredients in medium bowl.  Spread half of the sauce mixture on meat.  Fold tightly. Refrigerate remaining sauce.  Bake at 250°F for 5 or 6 hours in shallow pan.  Remove from foil and slice.  Heat remaining sauce to serve with meat.