Barbecued Beef Brisket--Lubbock Style

Saturday, like most of the week, was cold and wet.  Our spirits weren't dampened and neither was our barbecue.  We invited some friends to come over for a cookin rather than a cookout.  Thanks to Ernest Wright, oven-barbecued brisket was on the menu.  Back in the early twentieth century, Weber had not even begun perfecting the outdoor grill.  Patios weren't called "patios".  About the only time one ate outside was for church gatherings for dinner on the grounds.  In 1923, Mr. Wright figured out how to condense and bottle liquid smoke.  I didn't discover it until the mid-1980s.

We were living our Lubbock, Texas years.  Our dinner group years.  Memorable menus!  One outstanding dinner was a barbecue--an indoor barbecue.

(We also served kielbasa, hence the pig napkins.)

We recreated that long ago Lubbock meal for our friends.  Sides were potato salad, cole slaw and cornbread.  Guests were asked to check their spurs at the door.  Jane showed up in jeans with a "brand" hanging from her belt.  She also brought a photo from her childhood on a dude ranch in Texas.  Jim had on his long-john top with a horse emblem (o.k., it was a Polo emblem but at least he tried).  Steve arrived wearing a tie that was full of "brands".  Diana sported jeans and boots (no spurs).  Ambiance was a Roy Rogers and Dale Evans CD on the Bose.

One never knows where our conversations in this group will go.  Saturday brought out the kid in us and memories of long ago cowpokes and their gals.  Soon, we were humming along with Roy and Dale.  And, all too soon, it was time to say adios and happy trails until we meet again.

Barbecued Beef Brisket

4-6 pound fresh brisket
Garlic salt
Onion salt 
Liquid smoke (usually where the barbecue sauces)

Sauce:

2 cups ketchup
1/4 cup dark brown sugar
3 tsp liquid smoke
1/2 cup Worcestershire sauce

Put all the sauce ingredients into a large saucepan and simmer, stirring, until the sugar dissolves.

For the brisket:

1.  Sprinkle both sides of the meat with the garlic salt, onion salt and the liquid smoke.  Wrap the brisket in heavy-duty foil and marinate in the refrigerator for 24 hours.
2.  Uncover and pour 1/2 the sauce over the meat.  Cover tightly and place in a roasting pan.
3.  Roast at 250 to 300 degrees for 5 to 6 hours.
4.  To serve, cut across the grain.
5.  Pass the rest of the sauce separately.

NOTE:  I usually roast the brisket before the day it will be served.  To reheat, wrap it in foil and heat it in a 250 degree oven for about 45 minutes.  

ENJOY!