10 lb. beef brisket, well trimmed
Approx. 6 tbsp. liquid smoke
Salt, pepper, celery salt, paprika, parsley flakes, onion flakes, garlic powder

The night before brush brisket liberally with liquid smoke. Cover and refrigerate. The morning before sprinkle generously with seasonings. Cover and refrigerate.

In large pan, cook brisket, covered, for 4 hours at 300 degrees in oven. Let cool approximately 2 hours before slicing. Slice across the grain (with electric knife) thinly. Place back in pan and pour approximately 1 1/2 bottles of K.C. bar-b-que sauce over brisket. Cover with foil and reheat for 45 minutes at 400 degrees.