5 to 6 lb. brisket
1/2 bottle liquid smoke
1/2 tsp. onion salt, celery salt & garlic salt

Place brisket on large piece of foil. Sprinkle generously with 1/2 bottle (2 ounces) of liquid smoke and 1/2 teaspoon each onion, celery, and garlic salt. Wrap well, put in crock pot. Cook no low 8 to 10 hours. Serve warm with juices. Or refrigerate overnight, then slice thinly and cover with 1 to 1 1/2 cups BBQ sauce and meat juices.