1 (5 to 7 lbs.) brisket

Sprinkle generously with garlic salt, onion salt, celery salt, and liquid smoke. Place brisket on foil paper in 9 x 13 cake pan. Cover with foil and let stand in refrigerator overnight. Next morning place in a 250 degree for 5 hours. Let cool and slice thin. Return to pan and cover with 1/2 bottle of Maull's mild Bar-b-q sauce and a 1/2 bottle of Old Southern Bar-b-q sauce. Cook 1 hour at 350 degrees.