Brisket
Liquid Smoke
Garlic salt
Pepper
Barbecue sauce

Brisket with most of fat removed may need to cut into 2 pieces. Take large piece of aluminum foil, place brisket on it. Sprinkle generously with 1/4 cup of Liquid Smoke and 1/2 teaspoon pepper and 1 teaspoon garlic salt. Wrap well and put into crock-pot. Cover and cook on low 8 to 12 hours (or high 4 to 6 hours). Serve warm with juices over each slice. Or, refrigerate overnight and then slice thinly. Place in crock-pot and pour 1 1/2 cups barbecue sauce over meat. Cook 2 to 3 hours on high.