4 To 6 Pound Brisket(Freezes Well) - cooking recipe

Ingredients

brisket
garlic salt
celery salt
onion salt
3 oz. bottle Colgins hickory liquid smoke
1 (8 oz.) bottle Heinz Worcestershire sauce
1 c. barbecue sauce

Preparation

Trim all fat from brisket.
Generously cover both sides of brisket with garlic salt, celery salt and onion salt. Pour all of hickory liquid smoke; place in 9 x 13-inch baking pan.
Cover tightly with aluminum foil and put in refrigerator overnight.