Rocky Mountain Brisket with Barbecue Sauce
 

Rocky Mountain Brisket with Barbecue Sauce

1 1/2 teaspoons salt
1 1/2 teaspoons pepper
2 tablespoons chili powder
1 teaspoon crushed bay leaves
2 tablespoons Liquid Smoke
1 (4 pound) beef brisket

Combine salt, pepper, chili powder and bay leaves. Rub meat completely
with Liquid Smoke. Place meat, fat side up, in large roasting pan.
Sprinkle dry seasoning mixture on top. Cover tightly. Bake for 5 hours at
325 degrees F. Scrape seasoning off meat and cut in very thin slices
across the grain. Serve with barbecue sauce.


Barbecue Sauce

3 tablespoons brown sugar
1 (14 ounce) bottle catsup
1/2 cup water
2 tablespoons Liquid Smoke
Salt and pepper to taste
4 tablespoons Worcestershire sauce
3 teaspoons dry mustard
2 teaspoons celery seed
6 tablespoons butter
1/4 teaspoon cayenne pepper

Combine all ingredients. Bring to a boil, stirring occasionally. Cook for
10 minutes. Serve with sliced brisket. Yield: 6 servings



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