The hallmarks of Texas style barbecue brisket is a deep, robust smoke flavor and a hearty tomato based barbecue sauce. To be at its best, the eighty-year-old neighbor should be able to eat it without his dentures. Of course, the key to creating the most pleasurable experience is time. Not just time preparing the food, but also the time spent with loved ones throughout the process.

In Texas barbecue is not a meal, it is an event. Begin by sitting aside at least two days, well in advance. Whether preferred leisure-time activities are literary discussions, or throwing horseshoes, respect the preferences and expectations of your guests. Spend the day before the cookout with a loved one, gathering the appropriate provisions and the freshest ingredients.

Brisket Recipe

5 to 7 lbs. Well-trimmed and well marbled brisket
2 to 2 lbs. Fresh yellow onion
1 Good size stack of green hickory

Be careful to seek out the best quality brisket. Beef that is less than three days old will have the strongest natural flavors. If your town still has an old-fashioned butcher shop, call ahead to determine the day of the week they butcher the beef. A conscientious host will plan for, generous portions, unexpected guests, and guests desiring dogie bags afterward. Select one and one-quarter pounds of well-trimmed brisket per guest invited. Despite society's fear of fat, a well-marbled brisket is more likely to be a tender brisket. Besides, the slow smoking process used in Texas style barbecue heats the fat and allows much of the oil to drain from the meat.

Of course, draining the oils from the meat requires that fluids be replaced. Some Texans use beer for this purpose. But, since the beer more frequently replaces the fluids in the cook than the meat, I recommend using fresh vegetables. Naturally ripened vegetables produce a sweeter and smoother sauce. These may either be from the local produce stand, or one's own garden.

Sauce Recipe

2 lbs. Caramelized and smoked yellow onion
2 lbs. Vine-ripe Beefsteak Tomatoes
1/8 cup Pure ribbon cane syrup
Medium-size roasted and peeled bell pepper

Onions have the ability to release moisture throughout the cooking process, providing a natural baste for the meat. Select about one-third of a pound of onion per pound of brisket. Firm yellow onions will caramelize easily. They also absorb smoke flavor very well. The smoky sweet flavor will add character to the sauce.

Tomatoes have been an integral part

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