6 to 8 lb. lean boneless brisket
1 (4 oz.) bottle liquid smoke
garlic salt to taste
onion salt to taste
celery salt to taste
Worcestershire sauce to taste
salt and pepper to taste
1 (14 oz.) bottle Heinz catsup
1/2 tsp. salt
1/2 tsp. dry mustard
3 cloves garlic
1 (14 oz.) catsup bottle of water
3/4 tbsp. Worcestershire sauce
1/8 tsp. cayenne pepper
1/4 tsp. liquid smoke
1/2 tsp. vinegar
1/4 tsp. pepper
1/2 tbsp. A.1. sauce
1/2 c. brown sugar

Place meat in a long, shallow pan. Cover with liquid smoke and sprinkle generously with garlic salt, onion salt and celery salt. Refrigerate overnight. Sprinkle generously with Worcestershire sauce, salt and pepper. Cover with foil and bake at 275°F for 5 hours (drain). Combine remaining ingredients to make barbecue sauce and simmer 30 to 40 minutes. Cover brisket with barbecue sauce and bake 1 more hour at 325°F to 350°F. Cool before slicing.

If you cover with foil in sauce procedure, it tends to be runnier.