BBQ Brisket

1 brisket
onion salt
garlic salt
celery salt
liquid smoke
BBQ sauce (I always use Open Pit original)
black pepper
Worchestershire sauce

-sprinkle or brush liquid smoke on all sides of brisket
(be gentle with amount, is is STRONG)
-sprinkle well all sides with salts
-wrap in foil and leave in fridge overnight

-next morning put in deep foil-lined pan and sprinkle with black pepper and worchestershire sauce on all sides
-cover pan with foil before putting on lid (if you have no lid wrap meat in foil before putting in foil-lined pan, and cover pan with foil)
-cook 5 hours @ 275º

-after the 5h remove from oven, drain off all liquid
-pour 6 oz of BBQ sauce over brisket,rewrap and continue cooking another hour
-let rest about 15min-1/2h before slicing

(I learned the hard way, LINE PAN WITH FOIL before putting in the brisket)