<strong>Barbequed Brisket </strong> (E.F. Powell)

Boneless brisket (I bet any cut of beef would do if you can’t find brisket)
Liquid smoke (optional)
Celery salt
Worcestershire sauce

Sprinkle brisket on both sides with liquid smoke and worcestershire sauce and refrigerate overnight.  Place in crockpot, sprinkle with celery salt and cover with the following sauce (which has simmered for 20 minutes.)
(Simmer in crockpot for as many hours as required for the size of the cut of meat you have.)  You can also do this in the oven for 3-4 hours at 250 F for 3-4 hours (covered with foil) and add sauce during the last hour.

<strong>Sauce</strong>
1/8 t. red pepper
1 t. black pepper
1 T paprika
1 t. celery seed
1 T butter
4 T sugar
∏ C. vinegar
1 C catsup
1 T. salt