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3 pounds beef brisket -- (up to 4)
1/4 cup liquid smoke
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
Sprinkle brisket with liquid smoke and seasonings. Wrap well in large piece of aluminum foil. Refrigerate overnight if desired. Place wrapped brisket in slow cooker; cover and cook on low 8 to 12 hours (high 4 to 6 hours). Serve warm with juices.
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