rom Colorado Cache Cookbook.

1 1/2 tsp. salt
1 1/2 tsp. pepper
2 tbsp. chili powder
1 tsp. crushed bay leaves
2 tbsp. liquid smoke
4 lbs. beef brisket

Combine salt, pepper, chili powder and bay leaves. Rub meat with liquid smoke. Place meat, fat side up in pan. Sprinkle dry seasonings on top. Bake for 4 hours at 350 degrees. Scrape seasoning off and slice thinly across the grain.

BARBECUE SAUCE:

3 tbsp. brown sugar
1 (14 oz.) bottle catsup
1/2 c. water
2 tbsp. liquid smoke
4 tbsp. Worcestershire sauce
3 tsp. dry mustard
2 tsp. celery seed
6 tbsp. butter
1/4 tsp. cayenne pepper

Combine all ingredients and bring to a boil. Serve with sliced brisket.