1 (4-6 lb.) brisket
3 tbsp. liquid smoke
Garlic, onion, salt & pepper

SAUCE:

1 1/2 tbsp. brown sugar
1 tsp. celery seed
1/2 c. catsup
1/4 c. water or juice from brisket
3 tbsp. butter
2 tbsp. Worcestershire sauce
1 1/2 tsp. dry mustard

Baste brisket with liquid smoke; seal in foil and refrigerate overnight. Sprinkle with garlic, onion, salt and pepper. Reseal and bake at 250 degrees for 5 hours. Do not open; cool; then refrigerate overnight.

Mix ingredients for sauce and heat to boiling. Slice brisket while cold (preferably with an electric knife) before pouring sauce on. Reseal with sauce on and heat for 1 hour at 325 degrees.