3 or 4 lb. brisket or chuck roast
5 oz. bottle liquid smoke
5 oz. bottle Worcestershire sauce
Barbecue sauce

Marinate overnight (covered in oil) in liquid smoke. Drain off next morning, salt and pepper, then pour bottle of Worcestershire sauce over meat. Recover and roast at 175 degrees from 8 a.m. to about 5:30 or 6 p.m. Pour off sauce and pour barbeque sauce over meat and cook uncovered 30 more minutes.