1 lg. untrimmed beef brisket
1/3 c. soy sauce
1/3 c. Worcestershire sauce
1/3 c. Liquid Smoke

1. Preheat oven to 250 degrees; Pam a roasting pan large enough to hold brisket. Rinse and pat brisket dry; place in roaster fat side up.

2. Mix together soy sauce, Worcestershire sauce and Liquid Smoke.

3. Pour sauce over brisket.

4. Season with salt, pepper, onion, celery and garlic salt. (I use powder to save on sodium.)

5. Cover with foil and bake from 8 to 12 hours, depending on size of brisket. I cook mine at night and it is done in the morning.

6. Remove from oven and let cool slightly. Then you can remove as much fat as possible from top and between layers of meat. Place brisket on platter and cover with foil; chill.

7. Pour up sauce, saving a little to pour over brisket when sliced and reheated. Place remaining sauce in freezer after it has cooled enough. When fat has congealed, remove and make gravy from remaining sauce. Enjoy!