1 (8 to 9 lb.) trimmed beef brisket
1/2 tsp. salt
1 bottle liquid smoke
1 tsp. pepper
1/2 tsp. celery salt

Trim off excess fat. Lightly sprinkle brisket with salt, pepper and celery salt. Pour on liquid smoke. Place in large roasting pan and cover with foil. (Be sure to use a large pan because a large amount of grease will cook out of the brisket.)

Cook slowly at 250 degrees 10 to 12 hours. Pour off grease. Cover with barbecue sauce and return to oven 1 hour uncovered.