5-6 lb. brisket
Celery salt
Onion salt
Garlic salt
1/3-1/2 (3 oz.) bottle liquid smoke
Worcestershire sauce (dash)
Pepper & salt BARBECUE SAUCE: 3/4 c. catsup
2 tbsp. vinegar
2 tbsp. Worcestershire sauce
1/3 c. water
2 tbsp. brown sugar
Juice from brisket Sprinkle brisket generously on both sides with celery salt, onion salt and garlic salt. Soak overnight in liquid smoke. When ready to bake, place in large baking pan and cover with foil. Bake at 275 degrees for 5 hours. Uncover and pour barbecue sauce over and cook slowly another hour. Let cool about 1 hour. Brisket must be sliced across the grain of the meat. Slice as thin as possible. ONION BAR-B-QUE SAUCE: 1 env. Lipton onion soup mix
1 c. chili sauce
1 1/2 c. water
1/2 c. dark brown sugar, packed firm
1/4 c. lemon juice
1 tbsp. prepared mustard | 
