Crock Pot Monday

This is one of my favorites:

Barbecue Brisket by Patricia Howard

makes 8-10 servings

4-5 lb beef brisket

1/8 tsp. celery salt

1/4 tsp. garlic salt

1/4 tsp. onion salt

1/4 tsp. salt

1.5 oz. bottle liquid smoke

1 1/2 cups barbecue sauce

1. Place brisket in slow cooker.

2. Sprinkle with celery salt, garlic salt onion salt, and salt.

3. pour liquid smoke over brisket. Refrigerator for 8 hours.

4. Cook on low 9-10 hours, or until tender. During the last hour pour barbecue sauce over brisket.

Serve with soft rolls and cole slaw.