5-6 lb. beef brisket
Bottled liquid smoke
Celery salt to taste
Garlic salt to taste
Onion salt to taste
Meat tenderizer
Salt and pepper to taste
1 tbsp. Worcestershire sauce
3/4 c. barbecue sauce
2 tbsp. flour

Rub brisket on all sides with liquid smoke. Sprinkle with celery salt, garlic salt, onion salt, and meat tenderizer. (I use these salts freely, and it's not too strong.) Seal in aluminum foil and refrigerate overnight.

Next day, sprinkle both sides with salt and pepper and Worcestershire sauce. Bake covered at 275 degrees for 5 hours. Uncover and add barbecue sauce, bake 1 hour longer. Remove brisket from pan, skim fat from pan drippings.

Combine flour and 1/4 cup water, pour into drippings, stir gradually to thicken. Add additional barbecue sauce to taste. Cool brisket 1 hour, slice and pour gravy over sliced meat, or serve hot in separate dish.