Instructions: Rub liquid smoke on outside of brisket. Wrap in foil and refrigerate overnight. Next morning, rub onion and garlic salt on outside of meat and rewrap in foil. Bake in 250-degree oven for 5 1/2 hours minimum. Let cool, pour off fat; slice. This is great as is, but if I get industrious, I do this to it: Pour sauce (recipe follows-doubling it works best) over sliced meat and in between slices. Rewrap in foil and bake at 350 degrees for 1 hour.

Sauce:
Mix and bring to a boil:
1 1/2 tbsp brown sugar
7 oz. catsup
1/4 cup water
1 tbsp liquid smoke
Dash of salt and pepper
2 tbsp Worcestershire sauce
1 1/2 tsp dry mustard
1 tsp celery seed
3 tbsp butter or margarine

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