Hickory-Smoked Brisket

Instructions

1. Place 3 to 4 pound beef brisket on large piece of aluminum foil. Sprinkle generously with 1/4 cup of liquid smoke and 1/2 teaspoon each celery salt, onion salt and garlic salt. Wrap well and put into slow cooker.
2. Cover and cook on LOW for 8 to 12 hours or on HIGH for 4 to 6 hours.
3. Serve warm with juices over each slice.
4. Or, refrigerate overnight and then slice thinly. Place in slow cooker and pour 1 1/2 cups barbecue sauce over meat.
5. Cook for 2 to 3 hours on HIGH.