Paul is becoming quite the brisket cooker. For those of you that don’t know, cooking brisket is pretty much a requirement of residency here in Texas! It’s a tricky piece of meat but once you get the hang of it, it is oh so good! And believe me, I have been more than happy to be the taste tester for many a “brisket experiment”!!

Paul has about perfected the technique for cooking the meat, but this past Memorial Day weekend, he came upon a spectacular recipe for SAUCE! This came from our copy of “Jack Daniel’s Old Time Barbecue Cookbook” by Vince Staten and I highly recommend you give it a try!

Beef fat (cut from brisket), 2 1/2 C of ketchup, 1 C Worcestershire sauce, 1 C lemon juice, 1/2 brown sugar firmly packed, 1/2 C chopped onion, 1/2 C water, 1 tsp. cayenne pepper, 1 tsp. paprika

Cut fat into 1/2 inch pieces. Heat in a large skillet until melted. Pour 1 cup of fat into a saucepan. Stir in remaining ingredients. Cook over low heat until thick, about 1 hour.

Paul and I discovered, this sauce tastes even better the next day! Give it a try!

–Lisa