5-6 lb. brisket
4 tbsp. liquid smoke
Salt
Pepper
1 tsp. celery salt
Garlic powder
Pinion salt
Paprika
1 tsp. nutmeg
4 tbsp. dark brown sugar
1/2 c. barbecue sauce

Sprinkle the brisket with the liquid smoke, salt and pepper. Wrap in foil and put in refrigerator overnight. When ready to cook, add the celery salt, garlic powder, onion salt, paprika, nutmeg and brown sugar. Rewrap and bake 1 hour at 300°F. Loosen foil and cook 5 to 6 hours at 200°F. Cool and slice across the grain. Mix 1 cup of the brisket juice and barbecue sauce. Pour over slices and put back in oven to reheat, with foil covering the meat.