5-6 lb. brisket (heavy beef)
Celery salt
Onion salt
Garlic salt
Liquid Smoke
Worcestershire sauce
Barbecue sauce

THE NIGHT BEFORE: Put brisket (fat side up) in flat pyrex dish, sprinkle both sides liberally with celery salt, onion salt and garlic salt. Pour 1/2 bottle Liquid Smoke over meat. Cover dish with foil. Refrigerate overnight.

When ready to bake, sprinkle meat with pepper, Worcestershire sauce and a little salt. (Do not over salt!) Bake 5 hours at 275 degrees.

Make sure dish is tightly covered with foil or meat will dry. After five hours, remove foil, pour 1/2 cup barbecue sauce over meat; cook one hour more. Then serve.

SAUCE FOR BRISKET:

1/4 bottle Kraft Barbecue Sauce
1/2 c. broth from brisket
1/4 c. water
2 tsp. sugar
1/4 c. ketchup

Simmer until thick.