3 tbsp. liquid smoke flavoring
6-7 lb. brisket
Garlic salt
1 1/2 tbsp. brown sugar
1/4 oz. ketchup
1/4 c. water
2 tbsp. Worcestershire sauce
1 1/2 tsp. dry mustard
1 tsp. celery seed
3 tbsp. butter
Salt and pepper to taste

Rub 2 tablespoons liquid smoke on brisket. Lightly salt with garlic salt. Wrap in foil and refrigerate overnight. The next day, bake in foil in baking pan at 325 degrees for 5 hours. Cool and slice.

To make sauce, combine all remaining ingredients in saucepan. Bring to boil over low heat. Spoon hot sauce between slices of brisket, rewrap, and bake an additional 40 minutes at 325 degrees.