5-6 lbs. beef brisket
3/4 tsp. celery salt
3 tbsp. liquid smoke
3/4 tsp. dehydrated onion
3/4 tsp. garlic salt
2 tbsp. Worcestershire sauce

Mix liquid smoke, Worcestershire sauce and spices; pour over meat and wrap brisket in foil. Store in refrigerator overnight. Cook sealed in foil for 5 hours at 250 degrees. Drain off grease. Slice 1/4 inch thick and cover with barbecue sauce and cook uncovered for one more hour at 300 degrees.