1 (5 to 6 lb.) trimmed brisket
1 bottle liquid smoke
garlic and celery salt
1 onion, chopped
Worcestershire sauce
1 (6 oz.) bottle barbecue sauce

Place brisket in roaster. Pour liquid smoke over brisket. Sprinkle with garlic and celery salt; cover with onion. Cover and refrigerate overnight.

Before cooking, pour off liquid smoke and douse with Worcestershire. Cover with foil and bake at 300°F for 5 hours. Uncover and pour barbecue sauce over brisket and bake another hour. Great served with baked beans and a broccoli waldorf salad.