1 brisket
1 (16 oz.) bottle Italian dressing
1/3 bottle Calgin hickory-liquid smoke
1/2 onion, chopped
1/2 bell pepper, chopped
8 cloves garlic, minced
1/2 bottle Worcestershire sauce
1 tbsp. Tabasco sauce
1 (8 oz.) bottle Tony Chachere's ready to eat bar-b-que sauce
Celery seeds

Sprinkle celery seeds on both sides of brisket rubbing in well. Do not use salt. Line bottom and sides of roasting pan with aluminum foil (heavy duty). Mix remaining ingredients together. Place brisket in oil lined pan and pour mixture over brisket. Turn brisket over once or twice to make sure brisket is covered with the marinade. Keep in refrigerator covered overnight or up to 2 days, turning every 12 hours.