Place a 3 - 4 lb. brisket on a large piece of aluminum foil. Sprinkle generously with 1/4 cup of liquid smoke and 1/2 tsp. each: celery salt, onion salt and garlic salt. Wrap well and put into crock pot. Cover and cook on Low for 8-11 hours (High 4-6 hours). Serve warm with juices over each slice.
OR - (this is how we love to make it!)
Refrigerate overnight and then slice thinly along grain of brisket. Place in crock pot and add 2 cups of your favorite BBQ sauce. (We like Bull's Eye Hickory or a mixture of 2 different kinds)
This is so yummy and especially nice so you can take care of the last minute meal details while the meat just cooks away!
I miss all of you and can't wait to try your recipes!