5 to 6 lbs. beef brisket
Celery salt
Garlic salt
Onion salt
3 oz. liquid smoke
Worcestershire sauce
6 oz. barbeque sauce

Salt both sides of meat. Sprinkle both sides with liquid smoke, cover and refrigerate overnight. The next day sprinkle with Worcestershire sauce. Bake 5 hours at 275 degrees with foil over meat. Uncover and pour 6 oz. of barbeque sauce over meat. Bake 1 hour longer. Remover fat from sauce and add 2 tablespoons of flour and 1/2 cup of water to drippings. Add more barbeque sauce to taste to make gravy.