6 pound brisket

DAY 1: Rub 1 tablespoon liquid smoke on each side of brisket and lightly salt with garlic and onion salt. Refrigerate overnight.

DAY 2: Unwrap and cover with slices of onion (2 or 3). Rewrap and place in large pan (in case aluminum foil leaks). Bake at 300 degrees for 1 hour per pound. Cool and refrigerate.

DAY 3: Early in the day, unwrap and trim any fat and slice beef in 1/2 inch slices and place in 9x13 inch pan. (Someone usually eats the onions and they never go over the sliced beef.

BARBECUE SAUCE FOR BEEF:

8 oz. catsup
1/2 c. water
2 tbsp. liquid smoke
8 oz. tomato sauce
4 tbsp. brown sugar
3 tsp. dry mustard
2 tsp. celery seed
2 tsp. Worcestershire sauce

Pour sauce over sliced beef and refrigerate. Reheat 1/2 hour at 350 degrees. Serves 8 nicely.