5 to 6 lb. beef brisket
celery salt
onion salt
garlic salt
2 or 3 tbsp. liquid smoke

Sprinkle the brisket with all 3 of the salts and the liquid smoke. Let soak overnight, turning once or twice. Wrap in heavy-duty foil and bake 5 hours at 275°F. Let cool and slice thin. Cover with Barbecue Sauce and heat for 1 hour.

Serves 4 to 6.

Barbecue Sauce:

small onion, chopped fine
1 c. catsup
1 tsp. wet mustard
2 tbsp. brown sugar
dash of salt
dash of Worcestershire sauce
1/4 c. commercial barbecue sauce
2 tbsp. vinegar

Combine oil and onion; cook a few minutes. Then add remaining ingredients and simmer together a few minutes.