3 to 4 pound beef brisket
1/4 cup liquid smoke
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
PREPARATION:
Sprinkle brisket with liquid smoke and seasonings. Wrap well in large
piece of aluminum foil. Refrigerate overnight if desired. Place wrapped
brisket in slow cooker; cover and cook on low 9 to 12 hours (high 5 to
6 hours).
Serve brisket with juices. Serves 8.