5-6 well-trimmed brisket, not corned
1-2 tbsp. liquid smoke
garlic powder
celery seed
black pepper
1 bottle Heinz chili sauce
2 tbsp. barbecue sauce

Rub brisket with liquid smoke, garlic powder, celery seed, black pepper and anything else you think would work. Place brisket in baking bag; add chili sauce and barbecue sauce. Tie bag and make 6 slits, each 1/2 inch long. Cook in regular 2 inch roasting pan at 275°F for 4 hours. Cool or serve hot.

Serves 8-12.