Rinse meat and place in stoneware of your slow cooker.
Pour Water, Liquid Smoke and Worcestershire Sauce over Meat.
Sprinkle Salt, Pepper, Garlic Salt, Onion Salt, and Celery Salt, Evenly Over Meat.
Gently Lift Edges of Meat So Liquid Can Run Under Meat.
Put Lid On Stoneware and Refrigerate 8 Hours or Overnight.
Take Stoneware Out of Refrigerator and Place in Slow Cooker Base.
Program Slow Cooker 6 - 8 on High or 8 - 10 on Low Heat.
When Meat is Done, Remove Meat to a Large Cutting Board and Let Rest For 10 to 15 Minutes.
Slice Meat Against the Grain and Serve with your favorite Barbecue Sauce.