Rocky Mountain Brisket with Barbecue Sauce
|
| 6 servings |
The Brisket
|
| 1 ½ teaspoons salt |
1 teaspoon crushed bay leaves
(or something else green and dried like thyme or basil or
savory) |
| 1 ½ 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 |
 | ½ cup water |
|
6 tablespoons butter |
| 2 tablespoons liquid smoke
(mesquite, of course) |
¼ 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. |
