1/2 c. liquid smoke
1 tsp. celery salt
1 tsp. onion salt
1 tsp. garlic salt
1 tsp. pepper
5 to 7 lb. brisket
6 to 8 oz. bottled barbecue sauce

Mix liquid smoke, salts and pepper. Rub into brisket. Refrigerate overnight. Cook at 275 degrees for 5 to 7 hours. Cool. Remove fat and slice. Return to pan and cover with barbecue sauce and reheat.