Categories: Beef Main Dish

Ingredients

• 2 Tbsp. chili powder
• 1 1/2 tsp. pepper
• 1 tsp. crushed dry bay leaves
• 3/4 tsp. salt or garlic salt
• 1 piece center- cut beef brisket (4 to 5 lb), trimmed of surface fat
• 4 tsp. liquid smoke
• Hot and spicy sauce:
• 1 bottle (14 oz., 1 1/2 cups) ketchup
• 1/2 cup water
• 1 tsp. liquid smoke
• 2 tsp. celery seed
• 3 Tbsp. dry mustard
• 1/2 cup butter or margarine
• 1/4 tsp. cayenne

Directions

1. Mix chili pepper, bay leaves and salt. Rub mixture all over meat. Place meat in a 2-inch- deep pan about 10 by 14 inches. Cover and chill at least 6 hours or up until next day.

2. Rub meat on both sides with liquid smoke; cover tightly with foil. Bake in a 325 degrees oven until meat is very tender when pierced, about 4 1/2 hours. Transfer beef to a board and cut into thin slices. Skim fat from pan juices and stir juices into the hot and spicy sauce. Add sauce to meat to taste.

3. Hot and Spicy Sauce:

4. In a 2 to 3 quart pan, combine ketchup, water, liquid smoke, celery see, brown sugar, Worcestershire sauce, butter and cayenne. Bring to a boil, stirring, over medium-high heat. If made ahead, cover and chill up until next day; reheat to serve.

5. Makes 2 cups

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