1 (5 or 6 lb.) brisket of beef (boned and trimmed)
Salt and pepper
Worcestershire sauce
3 oz. liquid smoke
Celery and onion salt
Garlic salt
1 (6 oz.) bottle barbecue sauce

Pour liquid smoke over beef. Generously sprinkle both sides with celery, onion and garlic salt. Refrigerate overnight (or longer). Sprinkle with salt, pepper and Worcestershire sauce. Cover; bake 5 hours at 250 degrees.

Pour barbecue sauce over meat. Bake uncovered 1 hour. Do not pour off liquid smoke. Remove from pan; slice and serve. Good with potato salad, baked beans or your choice.