Monday, October 20, 2014

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)


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.  



  1. love all three photos, really do... and you are right, we never ate outside except dinner on the grounds and when we drove from GA to KY we had picnics on the hood of the car or a table if we found one.

  2. A delicious recipe and loved all your photos. Thank you :)

  3. Love the setting:) Cozy cozy..Sounds like a lovely evening Bonnie.

  4. I am quite literally salivating... what a gorgeous meal and such a lovely setting too... really wish i was there!

  5. Oh mercy!! That looks soooo good!
    : ) Kris

  6. look delicious! and I love your pig napkins! so cute!!

  7. The brisket looks good, but for me the star of the show is your table!!! The tablecloth, napkins, and daisies. I would be in heaven! I even love your flatware, and putting the daisies in the jars. You have a talent for this.

  8. Piggy napkins!!! You know dinner will be good when it's served with pig napkins, sounds like you all had a fun day:@)

  9. If it's BBQ in Texas, it has to be brisket. Now I'm missing Texas this morning. Sounds like everyone had a fun time dressing up and enjoying some fine BBQ brisket.

  10. that brisket is down home cooking at its best! Love the tender meat and juciiness you can see just by looking at it let alone eating it. great flavor and best way to enjoy time with friends

  11. Is it weird that I have never tried brisket before? This sure looks amazing though!

  12. I have a similar recipe... and it is amazing how good an oven barbeque can be!! I know y'all had so much fun! Love the Dale and Roy touch on the Bose. =) That last chowder recipe sounds good, too!! Our weather has been cooler... but, not quite chowder time... I'll be looking forward to some then.

    Yep, those pickles are pretty tasty. ;) I'm counting down the days (one week) until I see the boys! I'll enjoy the fall fun for you, too. blessings ~ tanna

  13. I love how you peppered in the pictures to your story! And I love brisket - we had the best moist brisket when we were visiting Austin - we still dream about it 18 months later! :D

  14. Bonnie, What a fun afternoon. I love Texas barbecue....I lived in Austin for eleven years. This sounds perfect for the times the weather doesn't allow us outside. Thanks for sharing! Bonnie

  15. That brisket looks so good! Happy trails! :)

  16. Wasn't the weather awful last week? Thankfully we seeing dry and sunny conditions ahead. What a fun night that must have been in Texas! Great memories.

    Brisket is a favorite of mine in the winter when you don't mind the oven on for hours. It looks delicious!

  17. Now I am really hungry!
    Sounds like fun was had by all.

    M :)

  18. That sounds like such a fun and memorable evening. I it was delicious as well. Blessings, Catherine

  19. Oh yes - looks like a fantastic cook-in! Lovely friends and food - nothing better.

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