5-6 lb. brisket
1 1/2 oz. liquid smoke

Sprinkle liquid smoke over both sides of the brisket and sprinkle celery, garlic and onion salts on both sides and marinate in bowl overnight. Next morning sprinkle with salt, pepper and Worcestershire sauce. Bake 5 hours covered at 275°F. Next pour on barbecue sauce (recipe below) and bake on covered 1 more hour. Cool 1 hour before slicing (7 hours total).

Barbecue Sauce:

2 tbsp. brown sugar
2 tbsp. vinegar
2 tbsp. Worcestershire sauce
1/2 cup ketchup (Hunts)
2 tsp. dry mustard
FRANK'S® Red Hot sauce
garlic salt
celery salt
onion salt
1 1/2 tsp. salt
pepper

Combine brown sugar, vinegar, Worcestershire sauce, ketchup, dry mustard, salt and FRANK'S® Red Hot sauce; cook. Simmer over low heat for 15 minutes. Pour liquid off meat to save to use over slices, if desired.

Note: Doubling the sauce recipe is almost necessary for adequate coverage or taste.