Not too long ago, we went to an event at the Howard county fair grounds. There were a lot of food trucks there and we tried a couple of them. By
far the best was one that offered BBQ stuff. Gail had some pulled pork

There are some foods that take well to that
kind of preparation and presentation, though
one could theoretically make just about
anything in a food truck.

and I had brisket. Both were very good. The problem is that we never
really know where the truck is going to be. They have some sort of a
web site / facebook page, but I don't recognize the events they say they
are going to -- plus sometimes I don't see the listing until it is too
late. If they were at a permanent location not too far, we would be
going back there often.

They have to trade off the loss of business such
as yours with the costs of a fixed location. Some
trucks move to brick-and-mortar after earning a
good chunk of seed money from the truck, so not
all hope is lost.

Not sure if I'd like this version of brisket. Giant has full brisket on
sale for $1.99 this week, but we don't have any room for one.

Best to stick with the tried and true, even if it
uses liquid smoke -

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Kathy Pitts' Brisket
Categories: Beef, Marinades
Yield: 1 brisket

3 lb Brisket, trimmed of
-almost all fat and
-silvery covering
3 tb Liquid smoke marinade
(we used Figaro's)
3 tb Worcestershire sauce
1 Serrano pepper, seeded
And cut into fine slivers
3 The white part of 2-3
-green onions, cut into
-fine slivers
Lots of paprika, lemon
Pepper for a barbecue rub

Marinate the brisket in a mixture of the liquid smoke and
Worcestershire sauce for 2-3 hours. Remove from the marinade, and
cut slits all over the exterior of the meat. Insert slivers of onion
and serrano pepper in the slits.

Cover the brisket with a VERY liberal coating of paprika and lemon
pepper. Wrap securely in heavy duty aluminum foil (use a drug-store
wrap to prevent leakage).

Place the brisket in an ovenproof rimmed dish (we used our trusty
cast iron skillet) and place in a preheated 250 degree (F) oven for
at least 16 hours.

After the first 12-14 hours, you may unwrap the brisket briefly, and
ladle out some of the accumulated juices for use in your own homemade
barbecue sauce.

Kathy in Bryan, TX

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