4 – 5 lbs. beef brisket
1/8 tsp. celery salt
1/4 tsp. garlic salt
1/4 tsp. salt
1/4 tsp. onion salt
1 (1.5 ounce) bottle liquid smoke
1 1/2 cups barbecue sauce

Place brisket in slow cooker.

Sprinkle with celery salt, garlic salt, onion salt and salt.

Pour liquid smoke over brisket.

Cover and refrigerate for 8 hours.

Cook on LOW 8 to 10 hours or until tender.

During last hour of cooking pour barbecue sauce over brisket.

Makes 8 – 10 servings.