Brisket, any size
1 bottle liquid smoke
Celery salt to taste
Onion salt to taste
Garlic salt to taste

Trim off fat. Place in pan, fattest part down. Brush on liquid smoke, be sure to cover all the meat really good. No more than one bottle per brisket. Sprinkle on garlic salt, onion salt, and celery salt (heavy).

Cover tightly and refrigerate for 24 hours or longer. Do not uncover, place in oven and cook at 225 degrees for 56 hours. Remove pour off liquid; save except a small amount, leave bottom pan cover with liquid. Cover the brisket with YOUR BEST bottle of barbecue sauce. Cover tightly and cook 2 more hours. Liquid - heat and serve to dip meat on. Pour over meat according to taste.