Hickory Smoked Brisket - cooking recipe

Ingredients

1 large beef brisket (or Corned Beef Brisket)
1/4 cup liquid smoke
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon onion powder

Preparation

Place brisket on large piece of aluminum foil.
Sprinkle generously with 1/4 c of liquid smoke and 1/2 teaspoon each: Celery salt, garlic salt and onion powder.
Wrap well and put into Crock-Pot.
Cover; cook on Low 8 to 12 hours (High: 4 to 6 hours).
Serve warm with juices over each slice.