1 (3 to 4 lb.) beef brisket
2 tbsp. liquid smoke
Celery salt
Onion salt
Garlic salt
Salt
Pepper
3 tbsp. Worcestershire sauce
1/2 c. barbecue sauce

Pour liquid smoke over meat. Sprinkle both sides generously with garlic salt, celery salt and onion salt. Seal in foil and refrigerate overnight.

Next morning, uncover and sprinkle with salt, pepper and Worcestershire sauce. Do not drain. Reseal foil and place in shallow pan. Bake 5 hours at 250 degrees. Loosen foil and add barbecue sauce. Reseal foil and bake another hour. Slice across the grain and serve with juice.