Rocky Mountain Brisket

• 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

1. 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.
2. Cover and bake at 325u0b0 for 2-1/2 hours or until meat is almost tender. Drain; discard juices and bay leaf.
3. 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.

fresh beef brisket, chili powder, pepper, salt, liquid smoke, bay leaf, ketchup, water, worcestershire sauce, butter, brown sugar, ground mustard, celery, liquid smoke, cayenne pepper, pepper

Taken from www.tasteofhome.com/recipes/rocky-mountain-brisket/ (may not work)