4 to 5 lbs. beef brisket
Garlic, celery, onion salts
2 oz. liquid smoke
Salt & pepper
Worcestershire sauce

Night Before: Trim fat from meat. Season all sides with garlic, celery and onion salts. Place in foil lined pan. Pour 2 ounces liquid smoke over meat. Seal foil and refrigerate.

Next Day: Pour off excess liquid smoke. Season with salt, pepper and Worcestershire sauce. Reseal foil. Bake in 275 degree oven for 5 to 6 hours. Barbecue sauce may be added last hour.