Recipe - Smoked Brisket

3 pound Beef brisket; (up to 4)
One fourth cup Liquid smoke
One half teaspoon Celery salt
One half teaspoon Garlic salt
One half teaspoon Onion powder

Sprinkle brisket with liquid smoke and seasonings. Wrap well in large piece
of aluminum foil. Refrigerate overnight if desired. Place wrapped brisket
in crock pot; cover and cook on low 8 to 12 hours (high 4 to 6 hours).
Serve warm with juices.
Posted to recipeludigest Volume 01 Number 392 by James and Susan Kirkland
kirkland@gj.net on Dec 21, 1997