4 to 5 lbs. brisket (ask butcher for fresh one)
1 tsp. onion salt
1 tsp. celery salt
1 tsp. garlic salt
1/2 bottle (3 oz.) liquid smoke
Salt and pepper
3 tbsp. Worcestershire sauce
1 c. barbecue sauce

Add worcestershire and barbecue sauce when meat is cooked. Trim all fat from brisket; place in pan deep enough so foil placed over top of pan will not touch top of meat. Sprinkle with seasonings, and pour liquid smoke all over brisket. Cover with foil; marinate overnight. Before roasting, sprinkle with salt, pepper and Worcestershire. Cover tightly with heavy foil and bake at 275 degrees for 5 hours. One hour before end of baking time, remove foil and pour barbecue sauce over meat.

Cool, slice thin; reheat if desired before serving. Freezes well. Serve with barbecue sauce. Makes 10 to 12 servings.