Joon Appetit ~ Rocky Mountain Barbecue 101

Today's recipe is my custom version that
I adapted from a recipe in the fabulous
Colorado Cache Cookbook,
one of my top 10 favorites.

Aye, here's the RUB

1 1/2 tsp. salt
1/2 tsp. pepper
2 TBSP. chili powder
2 crushed bay leaves {I simply crumble with my hands.}
Combine in your favorite small bowl.
See below.

Take out:
one gorgeous 4 pound brisket
medium size roasting pan
Large piece of foil {or lid}

PREHEAT OVEN: 325*

Isn't this pretty?

Place your brisket FAT SIDE UP in your casserole pan.
Caution: Do not freak out over the amount of fat.
Just quickly sprinkle your beautiful rub
generously all over it and you'll be OK.
I mean, seriously, look at that photo.
It's all good.


Cover pan tightly with foil {or lid}.
Bake for 4 hours. How easy is this?

When you remove the brisket, place it on
a cutting board and
scrape off the spices and fat. Discard.
Slice thinly across the grain.

Serve on buns.
Smothered in this fantastically
delicious and easy BBQ sauce...

joonie, I will be first in line to buy your cookbook barbecue sauce:

About 20 minutes before your brisket is done
combine these ingredients in a medium size saucepan.

3 TBSP brown sugar
1 14 oz. bottle of Heinz ketchup { 1 3/4 cups}
1/2 cup water
4 TBSP. Worcestershire sauce
1 tsp. dry mustard
1/2 tsp. celery salt
6 TBSP. butter
1/2 tsp. salt
few shakes of pepper

Bring to a boil. Reduce to simmer.
Simmer until meat is ready, stirring occasionally.
Spoon generously over sliced brisket.
Line up at your local bookstore ... someday soon.

Watch your family & friends dash away with their prize.

We serve ours on buttered stove top grilled buns
with a side of Evan's fabby freshly home made coleslaw.
Oh ~ on our Scout designed plates.
I need to photograph those and
share them here.

Come back and see me
after dinner. I want to
know your story.

ox joon