Rocky Mountain Beef Brisket with Barbecue Sauce

Adapted from Don’t Panic… It’s In The Freezer

Yield: 12-14 servings

Rub:

•  1 Tablespoon salt
• 1 Tablespoon pepper
• 2 teaspoons crushed bay leaves
• 1/4 cup Liquid Smoke
• 8 pounds beef brisket

 Barbecue Sauce:

• 6 Tablespoons brown sugar
• 2 - 14 ounce bottles catsup
• 1 cup water
• 1/4 cup Liquid Smoke
• 1/2 cup Worcestershire sauce
• 2 Tablespoons dry mustard
• 4 teaspoons celery seed
• 1 1/2 sticks butter
• 1/2 tsp cayenne pepper

1) 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 and refrigerate overnight.

2) Bake, covered, at 300 for about five hours.  Scrape seasoning and fat off meat and cut in very thin slices across the grain or shred with 2 forks.

3)  Combine all the sauce ingredients.  Bring to a boil, stirring occasionally.  Cook for 10 minutes.  Pour sauce over meat and mix well to distribute sauce evenly.  

Serve sliced brisket by itself or on hamburger buns.  Leftovers freeze really well.

Suggested side dishes:  Chili Corn Bread Salad, Southwestern Black Bean and Rice Salad, or Roasted New Potato Salad.