6 to 7 lb. beef brisket
2 tbsp. liquid smoke
2 tbsp. salt
1/4 tsp. garlic salt

Sauce:

1 1/2 tbsp. brown sugar
1/2 bottle catsup
1/4 c. water
1 tbsp. liquid smoke
2 tbsp. Worcestershire sauce
1 1/2 tsp. dry mustard
1 tsp. celery seed
3 tbsp. butter, melted

Rub brisket with 2 tablespoons liquid smoke and salt. Wrap in foil and refrigerate overnight. Next day, sprinkle with garlic salt and bake in foil for 5 hours at 325°F. Cool and refrigerate overnight. Next day, make sauce with brown sugar, catsup, water, liquid smoke, Worcestershire sauce, dry mustard, celery seed and melted butter. Slice brisket thin and pour sauce over it.

Bake 40 minutes at 325°F.