4 lb beef brisket
1/2 cup barbecue sauce
1/4 cup worcestershire sauce
1 teaspoon liquid smoke
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon fresh cracked black pepper
1/2 teaspoon celery salt
Trim fat off brisket. Combine barbecue sauce, Worcestershire sauce and liquid smoke. Place brisket on center of a large piece of tin foil. Pour barbecue sauce mixture over both sides of brisket. Combine remaining ingredients and sprinkle over both sides; wrap brisket tightly with two more sheets of tin foil turning the wrap 90 degrees after each wrapping. This will help keep the juices from seeping out. Refrigerate over night turning over at least once. Remove from refrigerator at least 2 hours before smoking. Smoke for 5 hours.
