That's different from the one I use. My neighbor found it in some Texas
cookbook. I would have to go look at it, but here are the basics:
Make a rub with equal parts onion powder, garlic powder, and brown
sugar, like a cup or so altogether, and rub that all over the brisket,
whatever is left
For brisket, I put it in the oven overnight at 250F with all the stuff
(Lyndon Johnson's recipe) wrapped in foil and let it get real tender,
then you open up the foil, leaving it sitting in all the juices, and put
it in your barbeque (that would be a smoker to all you non-Texans, not a
Like this?
http://bbq.about.com/od/brisketrecipes/r/bl80801a.htm
On Fri, May 16, 2008 at 10:26 PM, Rich Thomas
[EMAIL PROTECTED] wrote:
For brisket, I put it in the oven overnight at 250F with all the stuff
(Lyndon Johnson's recipe) wrapped in foil and let it get real tender,
--
OK Don,
