7 lb. brisket, trimmed
2 teaspoons onion salt
1 Tablespoon celery salt
1 teaspoon garlic salt
2 Tablespoons Worcestershire sauce
1 1/2 Tablespoons Liquid Smoke
Rub brisket with onion salt, celery salt, and garlic salt; let stand for about 30 minutes.
Place in a roaster and pour Worcestershire 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 F.