Rocky Mountain Brisket with Barbecue Sauce

6 servings

The Brisket

1 teaspoons salt 1 teaspoon crushed bay leaves (or something else green and dried like thyme or basil or savory)
1 teaspoons pepper 2 tablespoons liquid smoke (I like the mesquite flavored)
2 tablespoons chili powder 4 pounds beef brisket
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 4 hours at 325 degrees. Scrape seasoning off meat and cut in very thin slices across the grain. Serve with barbecue sauce.

The Sauce

3 tablespoons brown sugar 3 teaspoons dry mustard
1 14 ounce bottle catsup 2 teaspoons celery seed
bullet cup water
6 tablespoons butter
2 tablespoons liquid smoke (mesquite, of course) teaspoon cayenne pepper (or to taste)
4 tablespoons Worcestershire sauce
Combine all ingredients. Bring to a boil, stirring occasionally. Cook for 10 minutes. Serve with sliced brisket.