Smoky Brisket

1 (5 to 6 lb.) beef brisket
1 tsp. celery salt
1 tbsp. onion salt
2 cloves garlic, minced
3 oz. liquid smoke
Salt and freshly ground pepper, to taste
2 tsp. Worcestershire sauce

Sprinkle brisket generously with celery salt, onion salt, and garlic. Pour liquid smoke over brisket, cover and refrigerate overnight.

Pour off all but 2 tbsp. liquid. Sprinkle meat with salt, pepper, and Worcestershire sauce. Cover and bake for 3-1/2 to 4 hours at 275°F.

Sauce:
1/2 med. onion, finely chopped
1 c. tomato puree
3/4 c. water
3 tbsp. cider vinegar
2 tbsp. Worcestershire sauce
1 tsp. salt
1 tsp. paprika
1 tsp. chili powder
1/2 tsp. freshly ground pepper
1/4 tsp. cinnamon
Dash of ground cloves

In medium saucepan, combine all ingredients and bring to a boil. Reduce heat and simmer until mixture thickens. Set aside.

Remove brisket from oven and top with sauce. Bake for 1 hour more. Remove from sauce and let cool for 2 hours before slicing. Slip back into a warm oven after slicing, if desired, and serve topped with warm sauce. Makes 8 to 10 servings.