5 to 6 lb. brisket, trimmed
Celery salt
Onion salt
Garlic Salt
3 oz. liquid smoke
Salt and pepper
Worcestershire sauce
3/4 c. barbecue sauce
2 tbsp. flour
1/2 c. water

Sprinkle one 5 to 6 lb. brisket, trimmed generously with celery, onion and garlic salt. Soak overnight in liquid smoke. Pour off before cooking. When ready to bake, sprinkle both sides with salt and pepper and worcestershire sauce. Place in large baking dish or roaster cover tightly with foil. Bake at 275 degrees for 4 hours. Uncover meat and pour barbecue sauce over it. Cover again, bake 1 hour. Remove meat from oven and let stand 1 hour before slicing. Slice thin across the grain. When sauce has cooled remove fat and combine flour and water. Mix to a thin paste and add to sauce, add more barbecue sauce. Serve hot. Serves 6 or more.