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Lay brisket in a large roaster pan. Pour liquid smoke over meat and sprinkle generously with onion powder, garlic powder and celer salt. Cover pan with foil and refrigerate overnight. The next day uncover and sprinkle meat generously with salt and pepper. Drizzle with Worcestershire. Cover with foil and bake for 1 hour per pound at 275. For the last hour, cover with BBQ sauce and bake 1 more hour, covered. Cool before slicing.
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