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Rocky Mountain Brisket

 Rocky Mountain Brisket
The mouthwatering aroma and flavor of beef brisket can be a pretty powerful thing! With this scaled-down version from Judy Ehrhart of Gonzales, Louisiana, it’s easy to make just the right amount. “It is wonderful to share with a family member or friend and always gets rave reviews!“—Judy Ehrhart, Gonzales, Louisiana
3 ServingsPrep: 20 min. Bake: 3 hours


  • 1 fresh beef brisket (1 pound)
  • 1-1/2 teaspoons chili powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1-1/2 teaspoons Liquid Smoke, optional
  • 1 bay leaf
  • 2/3 cup ketchup
  • 2 tablespoons water
  • 4 teaspoons Worcestershire sauce
  • 1 tablespoon butter
  • 1 tablespoon brown sugar
  • 1 teaspoon ground mustard
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon Liquid Smoke, optional
  • Dash cayenne pepper
  • Dash pepper


  • Place brisket, fat side up, in an 11-in. x 7-in. baking dish coated
  • with cooking spray. Combine the chili powder, pepper and salt; rub
  • over brisket. Sprinkle with Liquid Smoke if desired. Add bay leaf.
  • Cover and bake at 325° for 2-1/2 hours or until meat is almost
  • tender. Drain; discard juices and bay leaf.
  • In a small saucepan, combine the sauce ingredients. Bring to a boil

2 of 2

Rocky Mountain Brisket (continued)

Directions (continued)

  • over medium heat. Pour over brisket. Cover and bake 30 minutes
  • longer or until meat is tender and sauce is heated through. Thinly
  • slice brisket across the grain. Yield: 3 servings.
Nutritional Facts: 5 ounces cooked beef equals 311 calories, 11 g fat (5 g saturated fat), 74 mg cholesterol, 1,039 mg sodium, 22 g carbohydrate, 1 g fiber, 32 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.