Rocky Mountain Beef Brisket with BBQ sauce : and an update on Brian’s new diagnosis

I can not remember if I wrote about Bri’s diagnosis yet. Bri was diagnosed with IHH idiopathic inter-cranial hypertension. It is a rare disease where a person overproduces CSF. There’s only one treatment for it which is called acetazolamide (spell check may be necessary). The medication causes all sorts of ‘interesting’ side effects. We are thankful to have a diagnosis. We have been in and out of the hospital and ER over the last few months, and thus we have been eating out more often. I have been trying to cook and bake more now that we have a diagnosis. Today, I made my first beef brisket and I was worried that it wouldn’t come out well. I was completely wrong… it was amazing!!! Gizmo enjoyed the fact that I smelled  like liquid smoke and meat. I became her new best bud 😉 .

Source: Don’t Panic , Dinner’s in the Freezer

Menu: Rocky Mountain Beef Brisket with BBQ sauce, steamed asparagus, and french fries

Rocky Mountain Beef Brisket with BBQ sauce

1 1/2 t salt

1 1/2 t pepper

2 T chili powder

1 t crushed bay leaves

2 T liquid smoke

4 lbs beef brisket

BBQ sauce

3T brown sugar

1 14 oz bottle ketchup

1/2 cup water

2 T liquid smoke

salt and pepper to taste

4 T worcestershire sauce

1 T dry mustard

2 t celery seed

6 T butter

1/4 t. cayenne pepper

Original recipe yields 6-8 servings

Cooking day instructions

Combine salt, pepper, chili powder, and bay leaves. Rub meat completely with liquid smoke. Place meat, fat side up , in large roasting pan. Sprinkle dry seasoning mixture on top. Cover tightly. Bake for 4 hours at 325 degrees. Scrape seasonings and fat off meat, and cut in very thin slices across the grain or shred with 2 forks.

Combine all BBQ sauce ingredients. bring to a boil, stirring occasionally. Cook for 10 minutes. Pour sauce over meat and mix well to distribute sauce evenly. Freeze in meal size portions, using freezer bag method.

Serving day instructions

Serve sliced brisket by itself or on fresh rolls.


Freeze in 1 1/2 cups each per freezer bag



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