A day ahead:

Preheat oven to 325 degrees.

Cut off excess fat from one whole beef brisket. Put in covered pan. Drizzle a little liquid smoke over meat.

Roast for 2 1/2 to 3 hours, turning twice, basting with liquid smoke and juices.

Remove meat to plate and chill, covered, overnight.

Pour juices into measuring cup, and if necessary, add water to make at least 1 cup. Chill liquid, covered.

The next day:

Preheat oven to 350 degrees.

Skim fat from liquid.

Slice beef, against the grain, 1/4" thick. Place slices in baking or Pyrex dish.

In small saucepan, combine refrigerated liquid, 1 cup barbecue sauce, and 1 cup ketchup. Heat to boiling.

Pour liquid over meat slices.

Bake for 1/2 hour covered, and then 1/2 hour uncovered, basting.