5 to 6 lb. beef brisket
To taste: celery, garlic and onion salts
Salt and pepper
3 oz. liquid smoke
Worcestershire sauce
6 oz. barbecue sauce
2 tbsp. flour
1/2 c. water

Remove any fat that can be trimmed away. First pour 3 ounce liquid smoke over the brisket, which is placed in a baking dish. Generously sprinkle the meat on both sides with celery, onion and garlic salt. Place beef in refrigerator overnight.

In the morning allow 5 hours for cooking, plus another hour to bake with the barbecue sauce and a final cooling time of 1 hour.

Sprinkle sides of meat with salt and pepper and Worcestershire sauce. To cover meat, put foil on top and over edges of pan. After cooking 5 hours, uncover and pour on 6 ounce barbecue sauce.

Bake at 275 degrees for 1 hour more; with foil on top. Remove from oven and cool on platter. Skim fat off sauce. Add 2 teaspoons flour and 1/2 cup water to sauce. Heat up. Cool meat before slicing.