Rocky Mountain Beef Brisket
with Barbecue Sauce

Rich and delicious!

Original recipe yields

6–8 servings

Cooking day instructions

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 4 hours at 325 degrees. Scrape seasoning and fat off meat, and cut in very thin slices across the grain or shred with 2 forks.

Combine all barbecue sauce ingredients. Bring to a boil, stirring occasionally. Cook for 10 minutes. Pour sauce over meat and mix well to distribute sauce evenly. Freeze in meal-size portions, using freezer bag method.

Serving day instructions

Serve sliced brisket by itself or on fresh rolls.

Hint

We freeze this brisket in packages of 1½ cups each, which makes approximately 6 sandwiches. It is very good and very rich, so a little goes a long way.

Substitution

Chuck steak can be substituted for beef brisket.