"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
5-6 lb. brisket celery salt garlic powder onion powder 1 small bottle Liquid Smoke
Place aluminum foil in the bottom of a roasting pan, allowing for enough extra to wrap over the top of the brisket. Lay brisket in the foil-lined pan. Pour bottle of Liquid Smoke over the top of the brisket. Sprinkle remaining ingredients GENEROUSLY over the top of the brisket. Cook at 250º for 5 hours.
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