Instructions:

Rocky Mountain Brisket with Barbecue Sauce

Here's one that I always use. In the summer, we put it on the grill in a throwaway pan.

Source: Colorado Cache Cookbook

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