4 lbs. brisket 1/2 bottle liquid smoke 1 tsp. garlic salt 1 tsp. onion salt 1 tsp. celery salt
Sprinkle both sides of brisket with salts and liquid smoke. Wrap brisket in foil. Cook on High in crockpot for 1 hour, then on Low 7 to 9 hours. Refrigerate overnight, then slice thinly. Cover with barbecue sauce and heat. .
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