tablespoons liquid smoke flavoring
tablespoons Worcestershire sauce
tablespoons garlic salt
cup chopped onion
tablespoons celery seed
pounds beef brisket
Combine liquid smoke, Worcestershire, garlic salt, onion and celery seed in small bowl. Place brisket in shallow non-metal dish, fatty side down. Pour marinade over meat; cover and refrigerate 8 hours or overnight. Preheat oven to 300 degrees F (150 degrees C). Remove meat from marinade and place in an ovenproof pan. Roast, fatty side up, 5 hours, until tender.