Buuhhh-riskit!

Welcome back to Free Recipe Friday everyone.
We're going to join in with the rest of America and celebrate
this holiday weekend by eating tons of food!?!
But we should not forget the true reason for our
awesome three day weekend.
As Ronald Reagan said in 1986
at Arlington National Cemetery. . .

"Today is the day we put aside to remember fallen heroes
and to pray that no heroes will ever have to die for us again.
It's a day of thanks for the valor of others,
a day to remember the splendor of America
and those of her children who rest in this cemetery and others.
It's a day to be with the family and remember." 

I hope everyone will be able to do just that.
Spend time with family and remember.

As you spend time with your family this weekend,
you may very possibly be having Brisket.
Beef heavenly Brisket is our focus today as it probably will be
for the rest of America as well.
There are many different ways to cook it,
however, ours will only focus on indoor recipes.
If you wanna smoke or grill one, go. for. it.  

Our method will be the easy,
let it cook overnight while you're sleeping method.
Annnnd today, you will not only get one, but TWO
AMAZING ways to cook a brisket in your oven.

Dos recetas.
I believe we discovered this recipe several years ago

via 'the Paula Deen.'  LOVE it! TRY it!

WHAT YOU NEED:

-Brisket Number One-

Beef Brisket - an average size
which for most of us in Texas is about 8-11 lbs.
(vacuum packed in the leather like plastic)

Large size disposable Aluminum Pan
(optional, but you will thank me)

Aluminum Foil to cover pan

4 Tablespoons Chili Powder

4 Tablespoons Salt

2 Tablespoons Garlic Powder

2 Tablespoons Onion Powder

2 Tablespoons Black Pepper

2 Tablespoons Sugar

4 teaspoons Dry Mustard
(or substitute several tablespoons prepared mustard)

2 Bay Leaves/crushed

3 cups good quality Beef Broth

WHAT TO DO:

Place unwrapped brisket into foil pan or large roaster,
fatty side up.  Please do not remove any of the
hunks of fat before baking even though you may be tempted to.
In a separate small bowl,
combine all of the dry ingredients listed above.
Mix well.
Cover/rub the entire brisket with this dry rub mixture.
Bake uncovered in a 350 oven for 1 hour.
Remove from oven and
pour your beef broth around the brisket so that it
comes up the side of the pan to about 1/2 inch.
Cover tightly with aluminum foil and return to oven.
Reduce oven heat to 300.
Continue cooking for about 4 hours.

To cook overnight, we usually reduce the heat a bit more
and put it in the oven around bedtime -
it's done about 7 or 8 hours later.These times go for an average 8-11 lb. brisket
found in all supermarkets in East Texas.

Careeeeefully remove brisket from oven,
as the amount of liquid/fat in the pan has probably tripled
and is boiling hot.
Let it rest on a flat surface for an hour or so
right in the pan.
If you do not care for fatty pieces of meat,
the best way to remove the fat from a brisket
is to do so when it is still quite warm.
You can use a large spoon or spatula and
literally scrape off the layer of fat like butter!
Discard the fat via a trash can
or to your wild outdoor pets.

Then you can remove the brisket from the pan
and slice with an electric knife or other extremely sharp knife.
If you want to make this ahead, wrap the brisket very well
in some it's own juices and refrigerate overnight.
Remove brisket from juices, slice it cold
(which will actually be easier than slicing warm)
place back in it's pan and heat in a low oven.
The juices will keep the brisket moist.
It is a big fat YuMmO!

We discovered the recipe below by way of my sister-in-law.
It's the only way we ever had brisket
at James' family gatherings...unless you count the times
we had Sadler's pre-cooked and sliced brisket from Sam's.

DELICIOUS!!!!!  The recipe below makes more of a sweet
brisket, but it is OH SO good!
Don't let the sweet scare you.

WHAT YOU NEED:
-Brisket Number Two-

Beef Brisket - an average sizewhich for most of us in Texas is about 8-11 lbs.
(vacuum packed in the leather like plastic)

Large size disposable Aluminum Pan
(you will definitely thank me on this one)

Aluminum Foil to cover pan

1 bag Brown Sugar

appx. half a bottle of Liquid Smoke

1-2 cups of Water


WHAT TO DO:

Place unwrapped brisket into foil pan or large roaster.
  Please do not remove any of the
hunks of fat before baking even though you may be tempted to.
Completely cover the top of of the brisket with
pretty much the entire bag of sugar, 
Don't be scared.  I see you trembling.
Next, sprinkle the liquid smoke over most all of the meat.
Lastly, drizzle your water all around your brisket.
Cover tightly with aluminum foil
and bake at 225-250 appx. 8 hours or overnight.

Remove the brisket in the same way as the previous one.
Letting it rest, removing the fat, slicing, etc., etc., etc.

We truly love them both.
Not sure which is our favorite.
They will both be tender, moist and they won't last long!

Enjoy your Memorial Day weekend...
be safe and give thanks for all of those fallen heroes
that gave their lives for our freedom!