1 brisket, trimmed, any size
2 tsp. garlic salt
2 tsp. onion salt
2 tsp. celery salt
2 tsp. black pepper
1 bottle liquid smoke sauce
1 bottle Worcestershire sauce
1 bottle barbecue sauce, hickory smoke flavor

Place brisket in foil-lined pan. Sprinkle brisket with garlic salt, onion salt and celery salt. Pour liquid smoke over brisket and seal foil tightly. Refrigerate overnight.

Next day, open foil and sprinkle meat with black pepper and cover with Worcestershire sauce. Reseal the foil tightly and bake at 275 degrees for 5 hours. Open foil; drain some of the juice and cover with barbecue sauce. Cook 1 hour with foil open. Slice thinly and serve with remaining sauce from pan.