Barbecued Brisket

1 (4 to 5 pound) fresh beef brisket                

1 (5 ounce) bottle Liquid Smoke

3 teaspoons garlic salt

2 teaspoons onion salt

2 teaspoons celery salt

1 (18 ounce) bottle barbecue sauce

Heavy-duty aluminum foil

Line a 12 x 9-inch or larger baking dish with heavy-duty aluminum foil, allowing enough foil to cover meat. Turn brisket fat-side down and pour entire bottle of Liquid Smoke over meat. Sprinkle the 3 salts over meat. Turn brisket over (fat side on top) and seal with foil. Marinate overnight.

Next morning pour off marinade; bake in a 225 degree F oven for 5 hours. Let cool.

Pour off gravy and refrigerate until cold. Slice meat with meat slicer on a thin setting or use an electric knife. Layer in casserole dish the brisket and barbecue sauce; repeat several times. Cook an additional 30 to 45 minutes in a 300 degree F oven until warm.

Yields 8 to 10 servings.