Recipes:
Brenda's Homemade Hot Cocoa Mix
Broccoli Salad w/ Dried Cherries
Chicken Quesadillas (Bill Phillips)
Chicken Salad (oxygen magazine)
Brenda's Brisket
Rub:
3 T dry mustard powder
3 T onion powder
3 T garlic powder
3 T allspice
2 T chili powder
1 T cayenne powder
3 T Lowry’s seasoned salt
1 T kosher salt
2 t freshly milled black pepper
3 T bbq seasoning (I use Rendezvous)
Rub all over the entire brisket.
Preheat oven to 350 degrees. Place the brisket fat side up in a roasting pan and roast uncovered for one hour.
Add 1 ½ cups of beef stock plus enough water to yield about ½ inch of liquid in the roasting pan. Add 2 tablespoons of liquid smoke to the liquid.
Lower oven to 300 degrees. Cover pan tightly with foil and continue cooking for 3 hours or until fork tender.
Let meat rest about 30 minutes while your grill gets hot. Grill 5 minutes on each side coating it with your favorite bbq sauce (mine is Corky’s).
