This is excellent over our split Kaiser Rolls

• 3 lbs or larger beef brisket (Not Corned Beef), fat trimmed
• 1/2 tsp. each: Garlic salt, celery salt, black pepper from U-Bake
• 1/2 c. Liquid Smoke - hickory flavor
• 1/4 c. U-Bake Onion flakes
• 1 tsp worchestershire sauce

Mix the salts together.

Make a cooking bag out of heavy duty foil, or use the Reynolds Cooking Bags. Place the brisket inside.

Sprinkle the mixed spices on all sides.

Mix the worchestershire and liquid smoke together and pour on the brisket. Add onions

Seal the bag tightly and place in 5-qt. crock pot. Cook on Low for 8-10 hours.

Let cool for 10 minutes - cut across the grain and serve with juice.

Leftovers can be used for pulled BBQ the next day,