4-5 lb. beef brisket
1 onion, sliced
1 lemon, sliced

Trim fat from meat, arrange onion and lemon slices over meat, sprinkle with celery salt and garlic powder. Seal meat in heavy duty foil and place in shallow baking pan. Bake at 300 degrees for 3-4 hours.

After baking, discard onion and lemon slices and any remaining fat you can remove. Cool brisket and slice thin. Again, wrap in foil and pour barbecue sauce over beef to cover partially. Seal foil as in first step and bake again for 1-2 hours at 350 degrees.

BARBECUE SAUCE:

2 c. catsup
2 c. water
2 tbsp. liquid smoke
1/4 tsp. hot sauce
2 tbsp. Worcestershire sauce
2 tsp. dry mustard
1/4 c. packed brown sugar

Combine ingredients in saucepan; mix well, simmer while stirring for 5 minutes.

I do this in 2 steps--the first baking one day; then slicing, pouring on the sauce and baking the second time before serving. I normally use only about half of the barbecue sauce; I store the remainder in the refrigerator for the next brisket.