5 to 6 lb. brisket
1/2 bottle liquid smoke
1/2 tsp. each: celery, onion and garlic salt (more if needed)

Place brisket in large piece of foil or in cooking foil. If too big for crock-pot, cut in half and stack. Sprinkle generously with liquid smoke and celery, onion and garlic salt. Wrap well and put into crock-pot and cook for 1 hour on high, then turn to low for 8 to 9 hours. Slice thinly and cover with barbecue sauce.