1 beef brisket
Salt & pepper
Garlic salt
Celery salt
Liquid smoke (I use 3 1/2 oz. Wrights Bar-b-q Sauce)
1 c. barbecue sauce
1 tbsp. Worcestershire sauce

Season meat heavily on both sides with seasonings. Place in heavy foil. Pour liquid smoke on meat and seal airtight. Marinate in refrigerator overnight. Before cooking, open foil and add Worcestershire sauce. Reseal airtight and bake at 250 degrees. Allow 1 hour per pound, plus 1 extra hour. Open foil for the last hour and pour barbecue sauce over meat and raise temperature to 350 degrees. Meat must cool at least 40 minutes before slicing.