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BRISKET BAR-BE-QUE

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 bar-be-que sauce and heat.