Rocky Mountain Beef Brisket

Rocky Mountain Brisket with barbeque sauce   

1 ½ tsp salt                                                        6 servings

1 ½ tsp pepper 

2 tbsp chili powder 

1 tsp crushed bay leaves

2 tbsp liquid smoke

4 lb Mitchell Bros. beef brisket

Combine salt and pepper, chilli powder, and bay leaves, rub meat completely with liquid smoke, and put meat fat side up, in roasting pan sprinkle with dry seasoning mixture or tap. Cover lightly. Bake for 4 hours at 325 degrees. Scrape seasoning off meat and cut in very thin slices across the grain.

Serve with barbeque sauce.      

Barbeque sauce –goes with brisket.

3 tbsp brown sugar 

1 14oz bottle of catsup 400ml

½ c. water 

2 tbsp liquid smoke 

Salt and pepper to taste

4 tbsp Worcestershire sauce

3 tsp dry mustard 

2 tsp celery seed 

6 tbsp butter 

¼ tsp cayenne pepper 

Combine all ingredients 

Bring to a boil, Stir occasionally 

Cook for ten min. serve with sliced brisket