Midwest Brisket

4 tablespoons liquid smoke flavoring

4 tablespoons Worcestershire sauce

2 tablespoons garlic salt

½ cup chopped onion

2 tablespoons celery seed

5 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.