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
Total TimePrep: 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
- BARBECUE SAUCE:
- 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 11x7-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 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.
Editor's NoteThis is a fresh beef brisket, not corned beef.
Nutrition Facts5 ounce-weight: 311 calories, 11g fat (5g saturated fat), 74mg cholesterol, 1039mg sodium, 22g carbohydrate (20g sugars, 1g fiber), 32g protein.
Originally published as Rocky Mountain Brisket with B-B-Q Sauce in Cooking for 2 Spring 2007
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