6 lb. brisket
3 tbsp. liquid smoke
Garlic salt
Onion Salt
Celery salt

SAUCE:

1 c. catsup
1 tsp. salt
1 tsp. celery seed
1/4 c. brown sugar
1/4 c. Worcestershire
2 c. water
1 onion, chopped
1/4 c. vinegar

Sprinkle brisket with liquid smoke and seasonings. Allow to stand overnight, covered with foil and refrigerate.

Next morning, sprinkle with pepper and Worcestershire. Cover and bake 5 hours at 275 degrees. Drain grease. Uncover and bake 1 hour with barbecue sauce that has been combined and boiled for 15 minutes. Slice and serve or separate with fork and serve on hamburger buns.