1 c. chopped onions
2-3 stalks chopped celery
1/2 tsp. Worcestershire sauce
1 can Rotel tomatoes
1 (10 oz.) can chicken broth
1/2 c. butter
1/2 can beer
1/2 tsp. liquid hickory smoke

Boil all ingredients for 30 minutes. Sprinkle brisket with garlic salt and pepper; place in a glass pan. Pour over the sauce. Bake, uncovered, 6 hours at 250 degrees.