Texas Brisket

Good morning, everyone. I'm sorry for the lapse in blogging. I have no excuse except being busy and having a terrible allergy season. One thing is for sure ~ if you want to know how many people read your blog, just stop posting and you will surely hear about it from everyone you meet! At least it seems that way. But that's okay...I enjoy having folks read my blog.

It seems we hit the floor running ever since we got back from Texas. My children had piano guild and memorized 10 pieces each. This past week we had a lovely Open House by our Homeschool Co-op. Sarah's choir sang beautifully and my ukulele class played better than ever before. It was wonderful seeing all the projects made by the children during this past year.When we were in Texas, I watched a cooking show where Paula Deen smoked a Texas brisket. I had never had brisket before, but Paula made it look so good. So I made my first brisket while we were still in Texas. I've made it several times since. It is delicious and so easy.
This is the before picture. Actually, I cut the second brisket in half so there would be no overlapping. This meat really cooks down. I bought one brisket from Walmart for $1.65/lb but it was fatty. I bought the second brisket from BJs for $2.89/lb and it was very nice. It was worth it to pay more for the better brisket.

Here's the recipe for Texas Brisket. I didn't have a smoker, so I placed the meat in the oven for 8-10 hours, uncovered, at 280 degrees. This is the perfect meat for your Sunday after-church dinner. Just put the meat in the oven the night before (around 11pm). The next morning, turn the oven down to warm. It will be just perfect when you walk in after church. (Be sure to take the meat out to sit for ten minutes before slicing.)

One warning: If you really want to check on the meat in the morning, make sure you do it when no one is around. With the whole house smelling like a BBQ, suddenly there are 8 forks stabbing the meat for a taste! As I am writing this, I have another brisket warming in the oven. This is my 5th brisket so far. I am trying to bake enough for leftovers, but it is hard!

I served this brisket with sourdough dinner rolls, green beans and roasted potatoes, to the music ensemble from Pensacola Christian College. I was surprised that two of the guys asked for the recipe! Today I am serving it with cole slaw and potatoes, but I would like to try it with Paula Dean's Slow Cooked Pinto Beans.
I did cook a brisket so I could make this chili. I found this recipe for Smoked Brisket Chili from http://www.westernhorseman.com/. It is probably the best chili I have ever made. It is a typical Texas chili, meaning there are no beans. It has a more chili pepper taste rather than a tomato taste.

Be forewarned: This recipe calls for 2 cans of beer. I didn't have any, of course, so I got one from my neighbor (I made half a recipe). It was Coors brand. I can tell that it was a key ingredient, so don't skip it!

My dear Aunt Joan passed away this weekend, so the girls are practicing two songs for her funeral service. I am unable to sing this spring and I miss it. It was a real mistake getting a full dose of allergy shots after missing for 7 weeks. I am looking forward to seeing my cousins, even though Aunt Joan's death was a shock.

Have an enjoyable Sunday. I have my camera in my purse, so I am back in the swing of things. Thanks for reading. Many blessings ~ Kathie