1 (5-6 lb.) beef brisket
1 (3 oz.) bottle liquid smoke
Onion salt
Garlic salt
Celery salt
1 sm. bottle Lea Perrins Worcestershire sauce
Salt & pepper
1 lg. bottle Kraft Hickory smoke barbecue sauce

Line bottom of pan with foil; rub liquid smoke, onion salt, garlic salt and celery salt in brisket. Cover with more foil and refrigerate overnight.

Next morning, uncover meat. Pour Worcestershire over it, and salt and pepper. Bake at 350 degrees for 4 hours. Remove meat, cover it with the bottle of barbecue sauce. Then recover meat with foil and bake 1 hour longer.