Pat Hoff

Ingredients

• 4 pounds beef brisket
• 11/2 tsp salt
• 11/2 tsp black pepper
• 2 Tbs chili powder
• 1 tsp crushed bay leaves
• 2 Tbs Liquid Smoke

 

Sauce

 

• 3 Tbs brown sugar

• 1 (14-oz) bottle ketchup

• 1/2 cup water

• 2 Tbs Liquid Smoke

• Salt and pepper to taste

• 4 Tbs Worcestershire sauce

• 3 tsp dry mustard

• 2 tsp celery seed

• 6 Tbs butter

• 1/4 tsp cayenne pepper

 

Directions

Combine all ingredients for the sauce. Bring to a boil, stirring occasionally for 10 minutes.

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 5–5 1/2 hours at 300˚.

Scrape seasoning off meat and cut in thin slices across the grain. Serve with sauce.