1 brisket of beef (4 1/2 to 5 lbs.)
4 tbsp. liquid smoke
2 tsp. garlic salt
4 tsp. celery seed
4 slices onion
4 tsp. Worcestershire sauce

Place brisket on double thickness of aluminum foil. Put remaining ingredients in blender. Cover and turn at low speed until onion is finely chopped. Pour onion over brisket and brush (both sides). Wrap in oil. Refrigerate overnight.

Bake in slow oven, 300 degrees, 1 hour per pound, or until tender. Open foil wrap the last 30 minutes and spoon sauce over brisket. Allow brisket to cool 30 minutes before slicing. Serves: about 12.