Rocky Mountain Brisket

Recipe from Pat Hoff

Ingredients

• 4 pounds beef brisket 

• 1 1/2 tsp salt

• 1 tsp black pepper

• 2 Tbs chili powder 

• 1 tsp crushed bay leaves

• 2 Tbs Liquid Smoke

Sauce

• 3 Tbs brown sugar

• 1 (14-oz) bottle ketchup

• 1/2 cup water

• 2 Tbs Liquid Smoke

• Salt and pepper to taste

• 4 Tbs Worcestershire sauce

• 3 tsp dry mustard

• 2 tsp celery seed

• 6 Tbs butter

• 1/4 tsp cayenne pepper

Combine all ingredients for sauce. Bring to a boil, stirring occasionally for 10 minutes.

Directions

Preheat oven to 300˚.

Combine salt, pepper, chili powder and bay leaves. Rub meat completely with Liquid Smoke. Place meat, fat side up, in a large roasting pan. Sprinkle dry seasoning mixture on top. Cover tightly. Bake for 5–5 1/2 hours.

Scrape seasoning off meat and cut in thin slices across the grain. Serve with sauce.