2 tbsp. liquid smoke
1 tsp. salt
1 tsp. onion salt
1 tsp. garlic salt

SAUCE:

3 tbsp. brown sugar
1 c. ketchup
1 tsp. salt
2 tbsp. liquid smoke
1/2 tsp. pepper
3 tsp. ground mustard
4 tbsp. Worcestershire
1/2 c. water
2 tsp. celery seed
6 tbsp. butter

Day 1: Baste the uncooked brisket well with 2 tbsp. liquid smoke and 1 teaspoon salt. Wrap in heavy foil and refrigerate overnight. Day 2: Cover with teaspoon onion salt and garlic salt. Wrap and bake at 300 degrees for 5 hours. Refrigerate overnight.

Day 3: Slice thin, cover with sauce. Wrap and bake at 325 degrees for about an hour. Sauce: cook all ingredients until well blended.