4 to 6 lb. brisket
1 bottle liquid smoke
2 cans beer
1 bottle barbecue sauce
1 pkg. onion soup mix (dry)

Marinate brisket in bottle of smoke overnight; drain and put into pan with beer, onion soup mix and enough water to cover brisket. Cook 3 to 4 hours depending on size of brisket. Let cool completely overnight if possible. Save juice from brisket and take off fat on top of liquid. Mix barbecue sauce with some of liquid off brisket to a thin consistency; will thicken back up in oven. Pour over sliced brisket.

Bake covered at 350°F for about 45 to 60 minutes.