4 lbs. brisket
1/2 bottle liquid smoke
1 tsp. garlic salt
1 tsp. onion salt
1 tsp. celery salt

Sprinkle both sides of brisket with salts and liquid smoke. Wrap brisket in foil. Cook on High in crockpot for 1 hour, then on Low 7 to 9 hours. Refrigerate overnight, then slice thinly. Cover with bar-be-que sauce and heat.