5-6 lb. brisket
1 1/2 oz. liquid smoke
Onion salt
Garlic salt
Celery salt
1 1/2 tsp. Worcestershire sauce
Salt and pepper to taste
8 oz. barbecue sauce

Remove all fat. The night before, pour 1 1/2 ounces of liquid smoke over brisket. Put in deep pan. Sprinkle meat with onion, garlic and celery salts. Put in refrigerator and cover until morning. Next morning, sprinkle both sides with the Worcestershire sauce. Salt and pepper to taste.

Place in pan and cover with 8 ounces of barbecue sauce. Add a little water, if necessary. Cover pan with foil. Bake 5 hours at 275 degrees. When done, let cool and slice.