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1.Combine The Celery Salt, Garlic Powder And Onion Powder; Rub Over Brisket. Place In A 5-Qt. Slow Cooker. Combine Liquid Smoke If Desired And Hot Pepper Sauce; Pour Over Brisket. Cover And Cook On Low For 6-8 Hours Or Until The Meat Is Tender. 2.Remove Roast And Cool Slightly. Strain Cooking Juices, Reserving 1/2 Cup. Shred Met With Two Forks; Place In A Large Saucepan. Add The Barbecue Sauce And Reserved Cooking Juices; Heat Through. Serve About 1/3 Cup Meat Mixture On Each Roll.
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