4 to 5 lbs. brisket
2 tbsp. liquid smoke
1 tsp. onion salt
1 tsp. celery salt
1 tsp. garlic salt
2 tbsp. Worcestershire sauce
1 tsp. pepper (or to taste)

Rub brisket with liquid smoke and salts. Place in dish; cover tightly and refrigerate overnight. Before baking, add Worcestershire and pepper. Wrap tightly in foil and bake at 250 degrees for 5 1/2 hours or at higher for shorter time. Serve 8 to 10.