Original recipe from Colorado Cache Cookbook, modifed to personal taste.

INGREDIENTS

1 1/2 teaspoons salt
1 1/2 teaspoons pepper
2 tablespoons chili powder
1 teaspoon crushed bay leaf
2-3 tablespoons liquid smoke
1 oz beer (Guiness is good, but any kind works)
4 lbs beef brisket

DIRECTIONS

Combine salt, pepper, chili powder and bay leaves.
Rub meat completely with liquid Smoke.
Line large roasting pan or baking dish with foil.
Toss an oz of beer in the dish.
Place meat, fat side DOWN, in the pan.
Sprinkle/rub about half the liquid smoke on the brisket.
Sprinkle/rub about half the dry seasoning mixture on the brisket.
Turn over, fat side UP.
Sprinkle/rub the other half of the liquid smoke on the brisket.
Sprinkle/rub the remaining dry seasoning mixture on the brisket.
Cover foil tightly.
Bake for 3 1/2 to 4 hours at 325 degrees. (or longer at lower temp)
Scrape seasoning off meat and cut in very thin slices across the grain.

Personal Notes

I don't scrape all the seasoning off. Personal choice.

Cook a little longer at lower temp. Use a thermometer until internal temp is 180 or so.

Let rest in packet for 15 mins before cutting.

Serve with Kings Hawaiian Rolls and a little good quality sauce.