FIRST DAY:

4 lb. beef brisket (approximately)
2 tbsp. liquid smoke

Rub liquid smoke on both sides of meat. Wrap in foil. Refrigerate overnight.

SECOND DAY:

Onion powder
Garlic powder

Sprinkle on both sides of meat. Re-wrap in foil. Bake in broiler pan for 5 hours at 300-325 degrees. Remove and cool completely and refrigerate overnight.

THIRD DAY:

At this point you can slice thin and freeze OR slice thin and pour sauce over. Wrap in foil and bake at 350 degrees for 30 minutes.

SAUCE:

1 1/2 tbsp. brown sugar
1/2 bottle ketchup
1/4 c. water
1 tbsp. liquid smoke
2 tbsp. Worcestershire
1/2 tbsp. dry hot mustard
1 tbsp. celery seed
3 tbsp. butter
Pepper