6 or 7 lb. beef brisket
3 oz. liquid smoke
Celery salt
Onion salt
Garlic salt
Worcestershire sauce
Salt and pepper
2 tbsp. flour
1/2 c. water
6 oz. barbecue sauce

Total cooking time is 6 hours. pour liquid smoke over brisket in roasting pan lined with foil. Generously sprinkle meat on both sides with celery salt, onion salt and garlic salt. Place in refrigerator overnight.

When ready to bake, sprinkle both sides of meat with salt, pepper and Worcestershire sauce. Bake, covered, at 275 degrees for 5 hours, uncover and pour on barbeque sauce. Bake another hour. Put meat on platter and let sauce cool. Remove fat. Add flour with water to meat sauce. Serve sauce piping hot. Meat will slice nicely after cooling. I usually double this recipe for a large crowd.