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SMOKED BRISKET 
3-4 lbs. brisket, trimmed
2 tbsp. liquid smoke (1 each side)
1 tsp. garlic salt
1 tsp. onion salt
2 tsp. celery seed
1 1/2 tsp. Worcestershire sauce
2 tsp. ground pepper
Salt to taste

Cover brisket with all ingredients except salt and pepper. Marinate overnight or several days, turning daily. Add salt and pepper and bake 4 to 5 hours, depending on roast, at 300 degrees. Reserve 1 cup of the liquid surrounding the meat. Place brisket on foil sheet and add most of the reserved liquid. Wrap tightly. Put in oven. Don't open until time to take out.
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