When I was 18 years old, I moved from small town, Fallon, Nevada to Tulsa, Oklahoma to attend college there. During my first semester, I met my dear friend, Johnisha. She is this beautiful, fun, Texas girl. She actually works part time for us now, and I don’t know what I would do without her. She was from the Fort Worth area, and since it is only 4 hours from Tulsa, I was able to go home with her a couple times. The first time I had dinner at her house, Johinisha’s mama, Sally, made us Brisket. I can remember devouring it. It was amazing!!
That was the first time I had ever heard of brisket, which is strange being a cattle rancher’s daughter. But being from Nevada, we didn’t eat brisket. I asked my parents about it, and they said we always had our butcher grind it into hamburger. I know… what a shame!!! Now that I head up the butchering details myself, I always have our butcher include fresh brisket for our customers. It is my all time favorite cut of beef. Honestly, I dream of whole beef shares made entirely of brisket.
Now for the sad part, there is only one large brisket per whole beef, and our butcher usually cuts it into 4 pieces for us. Each piece usually weighs around 4-5 pounds. So in a whole 400/lb beef share, there are only 4 pieces of brisket. I know, this is sad for me too, but I guess we should just be thankful for what we get and not be greedy.
Texas was my first experience with Brisket, but I was living in the dorms, and at 18 years old, I wasn’t thinking much about cooking brisket. Now, fast forward 7 years… I married a boy I met at college, Dusty, and he and I moved out to Virginia so he could complete more schooling at a University in Virginia Beach. He went to school, and I taught at an Elementary school. While living in Virginia, I met another beautiful and fun Texan named, Kaely. At the time, I was just learning how to cook, and she made an incredible brisket dinner one night. She gave me her recipe, and I still make it to this day. Seriously, Texans make the best brisket, and this recipe is a family favorite of ours now. Enjoy!
Set your oven at 225 degrees. Leave the brisket wrapped tightly in the foil, and put it on a baking sheet. Cook for about 7 hours. When you pull the cooked brisket out and open the foil, it should look sort of stringy. You can use 2 forks and start shredding it. It should break apart easily. If it doesn’t, it needs to be cooked longer.