Rocky Mountain Brisket with Barbecue Sauce

1 ½ tsp Salt (I like Kosher)
1 ½ tsp Pepper
2 Tbs Chili Powder
1 tsp Crushed Bay Leaves
2 Tbs Liquid Smoke
4 lbs Beef Brisket

Combine salt, pepper, chili powder and bay leaves. Rub meat completely with Liquid Smoke. Place meat, fat side up, on tin foil. Sprinkle dry seasoning mixture on top of fat. Cover tightly in tin foil and place in large roasting pan. Bake 4 hours at 325 degrees. Scrape seasoning off meat and cut in very thin slices across the grain. Serve with barbecue sauce.

Barbecue Sauce
3 Tbs brown sugar
1 14 oz bottle of Ketchup
½ cup water
2 Tbs Liquid Smoke
Salt and pepper to taste
4 Tbs Worcestershire sauce
3 tsp dry mustard
2 tsp celery seed
6 Tbs Butter
1/4 tsp cayenne pepper

Combine all ingredients in medium sauce pan. Bring to a boil. Stirring occasionally. Reduce to a simmer and cook for 10 minutes. Serve with sliced brisket.