6 to 8 lb. brisket
3 tbsp. liquid smoke
1/4 c. Worcestershire sauce
Seasoning salt
Garlic salt
Celery salt

Trim fat off brisket as much as possible. Sprinkle with seasoning salt, garlic salt and celery salt. Put into Reynolds cooking bag. Then add liquid smoke and Worcestershire sauce. Marinate at least 24 hours. Put bag in pan. (Before baking, be sure to cut 6 cuts in bag.) Bake at 225 degrees for 6 to 8 hours.