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 7 lb Brisket; trimmed
- 2 ts Onion salt
- 1 tb Celery salt
- 1 ts Garlic salt
- 2 tb Worchestershire sauce
- 1 1/2 tb Liquid smoke
Rub brisket with onion salt, celery salt, and garlic salt; let stand for about 30 minutes. Place in a roaster and pour worchestershire sauce and liquid smoke over surface of roast. Cover and refrigerate several hours. Drain off marinade, wrap brisket, fatty side up, in heavy duty aluminum foil and seal. Bake 5 hours at 300 degrees.
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