Remove wrapper and absorbent sheet from frozen brisket (I forgot once, and didn't take out the absorbent pad--wouldn't recommend doing that!).
Place brisket in large 10 x 13" pan with sides at least 2" - 3" high.
Sprinkle generously with worcestershire, then liquid smoke.
Sprinkle on salt, pepper, and garlic powder.
Pour water AROUND roast--don't wash off the seasonings by pouring it OVER the roast!
Cover completely with foil and place in oven.
Bake at 250 degrees 8-10 hours. Don't worry if you're a half-hour late coming home from work! This roast will be fine at this temperature!
Use the leftovers for BBQ, hot roast beef sandwiches, or beef stew. See my other recipes for directions.
In a 2 1/2 quart saucepan, place drippings.
Add warm water, bouillon, liquid smoke, worcestershire,garlic powder, and salt and pepper to taste.
Bring to a rolling boil.
In a small covered container, place cold water and cornstarch. Shake well.
Add to boiling broth, stirring constantly till thickened (some brands of cornstarch are less effective at thickening than others. You may need to add more. Just repeat the addition of cornstarch and cold water again, and bring back to a boil, stirring constantly.