4 tbsp. liquid smoke seasoning
Salt to taste
9 to 11 lbs. fresh beef brisket
Onion salt & garlic salt to taste

Rub liquid smoke and salt into both sides of brisket. Wrap in foil and refrigerate for 24 hours. Rub onion and garlic salt into both sides of brisket. Rewrap in foil and refrigerate for another 24 hours. Sprinkle with more onion and garlic salt and rewrap in foil. Place in shallow baking pan.

Bake in a 325 degree oven for 5 hours or until tender. Remove meat from foil and reserve 6 tablespoons meat drippings. Let meat cool completely.

MAKE BARBECUE SAUCE:

3 tbsp. brown sugar
1 bottle (14 oz.) ketchup
1/2 c. water
2 tbsp. liquid smoke seasoning
4 tbsp. Worcestershire sauce
Salt & pepper to taste
2 tsp. dry celery seed
1 tbsp. dry mustard

Combine brown sugar, ketchup, water, remaining liquid smoke, Worcestershire sauce, mustard, celery seed, salt and pepper and reserved meat drippings in a saucepan. Simmer 3 minutes. Slice cold brisket and place slices in foil lined roaster or ovenproof dish. Top meat slices with barbecue sauce. Crimp foil to seal in flavor and juices. Bake in a 325 degree oven for 40 minutes. Makes 18 to 22 servings.