4 lb. or larger brisket
1 tbsp. salt
1 tbsp. black pepper
1 tbsp. onion salt
1 tbsp. garlic salt
2 tbsp. celery seed
2 tbsp. Worcestershire sauce
1 tbsp. liquid smoke

SAUCE:

1 c. Woody's barbecue sauce
1 c. catsup
1/4 to 1/2 c. brown sugar

Place meat fat side up in pan lined with heavy foil. Mix marinade ingredients and put on top of meat. Wrap tightly with foil, refrigerate 24 hours. Bake brisket at 300 degrees; 1 hour per pound.

Mix sauce ingredients together and bring to a boil. Open foil and drain off juice. One hour before serving, put sauce over meat, rewrap with foil and cook for 1 more hour at 300 degrees. Slice thin.