Beef Brisket

This recipe is from Katherine Tucker, Janelle Dinwiddie's mother. It is easy and good -- especially for a crowd. (Each pound serves 1 1/2 people.)

Trim fat off brisket. Cover with celery slat, garlic salt, salt, and pepper. Add 2 oz. liquid smoke. Let marinate overnight. Cover tightly foil. Cook at 300 degrees for 4-5 hours. Slice on the diagonal.