5 to 6 pounds trimmed brisket, rub 2 tablespoons Liquid Smoke and salt both sides. Wrap in foil and refrigerate overnight. Next morning sprinkle onion and garlic powder on both sides. Wrap in foil, place in a large pan. Bake at 300 degrees until tender (5 to 6 hours). Remove from oven and cool in refrigerator overnight, before slicing. (Slice crossgrain of meat.)

BBQ SAUCE:

3 tbsp. brown sugar
1 sm. bottle ketchup (14 oz.)
1/2 c. water
2 tbsp. Liquid Smoke
4 tbsp. Worcestershire sauce
3 tsp. dry mustard
2 tsp. celery seed
6 tbsp. real butter
Dash of salt and pepper

Combine above in saucepan and cook until blended. Reserve 1/3 of sauce to serve with meat. Put sliced brisket in rest of sauce and heat.