Hickory-Smoked Brisket

Place 3 to 4 pound beef brisket on large piece of aluminum foil. Sprinkle generously with 1/2 cup of liquid smoke and 1/2 teaspoon each: celery salt, garlic salt and onion powder. Wrap well and put into crockpot. Cover; cook on Low 8 to 12 hours (High: 4 to 6 hours). Serve warm with juices over each slice.

12 to 14 servings

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