Preheat oven to 325 F. Place meat, fat side up, in a Dutch oven. Rub meat completely with liquid smoke. In a small bowl, combine salt, pepper, chili powder, and bay leaves. Sprinkle dry seasoning on top of meat. Cover and cook in preheated oven for 4 hours. Remove from oven and scrape seasoning off. Cut meat across the grain into very thin slices. Serve with Barbecue Sauce.
In a medium sauce pan, combine brown sugar, catsup, water, liquid smoke, salt and pepper, Worcestershire sauce, dry mustard, celery seed, butter and red pepper. Stir to combine. Bring to a boil over medium heat. Stir and cook for 10 minutes. Serve with the cooked brisket.
Recipe courtesy of Lodge Manufacturing Company. Used with permission. All rights Reserved.