| | Directions | | Make paste of smoke, celery salt, onion salt and garlic salt. Rub into brisket. Wrap tightly in foil and set in refrigerator overnight. Unseal and cover with Worcestershire sauce and barbecue sauce. Reseal and bake @ 250° for 5 hours. Slice thinly across grain. |
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| Ingredients | | - |  | 5 pounds brisket |
| - | | 2 tablespoons liquid smoke |
| - | | 1 teaspoon celery salt |
| - | | 1 teaspoon onion salt |
| - | | 1 teaspoon garlic salt |
| - | | 3 tablespoons Worcestershire sauce |
| - | | 1 bottle barbecue sauce |
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