1 (3-4 lb.) brisket
2 tbsp. liquid smoke
3 tbsp. Worcestershire sauce
Celery salt
Garlic salt
1 c. barbecue sauce
Salt and pepper

Sprinkle both sides of meat generously with celery and garlic salt. Pour liquid smoke over meat. Wrap in heavy duty foil and refrigerate overnight.

About 7 hours before serving, uncover and pour Worcestershire sauce and salt and pepper. Rewrap and place in shallow pan. Bake 6 hours at 250 degrees. Open and pour barbecue sauce over top. Reseal and bake one more hour (will be o.k. if longer). Slice thin with electric knife.