3 oz. bottle liquid smoke
5 to 6 lb. beef brisket
1 bottle "Cooks BBQ sauce"
Celery salt
Onion salt
Garlic salt
Salt and pepper
Meat tenderizer (optional)
Worcestershire sauce

Pour liquid smoke over brisket and rub on all sides. Sprinkle with celery salt, garlic salt, onion salt and meat tenderizer. Place brisket in refrigerator covered with foil. Leave overnight. When ready to bake, sprinkle both sides of beef with salt, pepper and a little Worcestershire sauce. Bake covered 5 hours in 275 oven. Uncover meat and pour about 1/2 bottle BBQ sauce over it and continue baking 1 hour uncovered. Remove meat; remove fat from juices. Add flour to thicken the juice. Then add more BBQ sauce, if desired. Serve with the sliced brisket. Allow brisket to cool before slicing; slice thin across the grain. Slices may be reheated when ready to serve or wrapped and frozen.