Barbecue Beef Brisket

1 beef brisket, 5-6 pounds

⅓ cup liquid smoke such as Wright's Hickory Seasoned

1 tablespoon celery salt, or to taste

1 tablespoon onion salt, or to taste

1 tablespoon garlic salt, or to taste

½ cup Worcestershire sauce, or to taste

6 ounces barbecue sauce

½ cup brown sugar, packed

2 tablespoons flour

½ cup water

Place brisket in shallow roasting pan. Saturate with liquid smoke and rub with celery, onion and garlic salts. Cover pan with aluminum foil and refrigerate overnight.

When ready to cook heat oven to 275 degrees. Remove foil and cover brisket with Worcestershire sauce. Replace foil and cook 5 hours.

Uncover meat, remove three-quarters of the drippings and place in a sauce pan. Refrigerate until fat hardens. Discard fat and reserve juice.

Pour barbecue sauce over brisket, recover with foil and bake 1 more hour.

Into the saucepan with juice add the brown sugar, flour and water. Whisk together and heat gently. Add more barbecue sauce if desired. Cut brisket into serving pieces and pass sauce.

Serves 10 to 12.