Rocky Mountain Brisket

This hearty Rocky Mountain Brisket is a classic American comfort food that delivers deep, savory flavors with every bite. The beef is generously seasoned with a dry rub of salt, pepper, chili powder, and crumbled bay leaf, then slow-baked until fork-tender. Its finished in a tangy, sweet, and slightly spicy homemade barbecue sauce made with ketchup, brown sugar, and liquid smoke. Perfect for Sunday dinners, potlucks, or holiday gatherings, this dish pairs wonderfully with coleslaw or baked beans. The low-and-slow cooking method ensures the meat stays juicy and flavorful, making it a crowd-pleaser for any occasion.

Cooking Method: Baking, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 27.9

Dietary: Gluten-free, None

Description

This hearty Rocky Mountain Brisket is a classic American comfort food that delivers deep, savory flavors with every bite. The beef is generously seasoned with a dry rub of salt, pepper, chili powder, and crumbled bay leaf, then slow-baked until fork-tender. Its finished in a tangy, sweet, and slightly spicy homemade barbecue sauce made with ketchup, brown sugar, and liquid smoke. Perfect for Sunday dinners, potlucks, or holiday gatherings, this dish pairs wonderfully with coleslaw or baked beans. The low-and-slow cooking method ensures the meat stays juicy and flavorful, making it a crowd-pleaser for any occasion.

Ingredients

1 1/2 teaspoon Salt
1 1/2 teaspoon Pepper
2 tablespoon Chili powder
1 teaspoon Crumbled bay leaf
2 tablespoon Liquid smoke
3 tablespoon Brown sugar
14 oz Catsup
3/4 teaspoon Cayenne pepper
6 tablespoon Butter, melted
1 tablespoon Dry mustard
1/4 cup Worcestershire sauce
2 teaspoon Celery salt
1/2 cup Water

Directions

1
Preheat oven to 325 degrees F (165 degrees C).
2
In a small bowl, combine salt, pepper, chili powder, crumbled bay leaf, and 2 tablespoons of liquid smoke to create the dry rub.
3
Rub the mixture evenly over all sides of the beef brisket.
4
Place the brisket fat side up in a large roasting pan.
5
Cover the pan tightly with aluminum foil and bake for 4 hours, or until the meat is fork-tender.
6
While the brisket bakes, prepare the barbecue sauce by whisking together brown sugar, ketchup, cayenne pepper, melted butter, dry mustard, remaining 2 tablespoons liquid smoke, Worcestershire sauce, celery salt, and water in a medium saucepan.
7
Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally, until slightly thickened.
8
Remove the brisket from the oven and let it rest for 10 minutes.
9
Slice the brisket thinly across the grain.
10
Toss the sliced brisket with the warm barbecue sauce.
11
Serve hot on buns or platter.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 27.9kcal

% Daily Value *
Total Fat 1.0g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 7485.8mg312%
Total Carbohydrate 4.7g2%
Dietary Fiber 3.0g12%
Sugars 0.7g
Protein 1.2g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftover brisket in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave with a splash of water to keep it moist.

Substitutions: You can substitute apple cider vinegar for Worcestershire sauce if needed. For a milder sauce, reduce the cayenne pepper.

Tip: For extra tenderness, you can add a cup of beef broth to the bottom of the roasting pan before baking.

Safety: Ensure the internal temperature of the brisket reaches at least 190-200 degrees F for optimal tenderness.

Keywords: brisket, beef, barbecue, bbq, slow-cooked, american, comfort food, roast, spicy, smoky, dinner, potluck, holiday, chili powder, liquid smoke, tender, family style, weeknight, main course, rocky mountain, homemade sauce

Read it online: https://www.chefs-mate.com/recipe/rocky-mountain-brisket/

Chefs Mate

Rocky Mountain Brisket

Nutrition Facts