Place beef brisket on a large piece of aluminum foil.
Sprinkle generously with liquid smoke and the celery salt, garlic salt and onion powder.
Wrap well and put into stoneware.
Cover and cook on LOW 10 hours (HIGH 6 hours).
Slice brisket into thin slices.
Serve warm with juices poured over each slice.
The following recipes are designed for a 4 quart slow cooker. Based on your model increase recipe by half. This recipes may be used, as printed, in the 4, 4½, 5, 5½, 6 or 6½ quart oval or round Crock-Pot® slow cookers Of course, larger roasts may be cooked in the 5½, 6 and 6½ quart unit and tips for these larger units are noted when applicable by the recipe.
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