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While we lived in Saudi Arabia the women’s group published a cookbook, A Taste of Jubail. It’s an interesting book because of the cultural diversity in Jubail during that time. I have discarded many cookbooks over the years, but I find myself clinging to this one for two recipes. There are many great recipes in this book and now that I think about it a really great one for sweet and sour shrimp. (I better post that, too). The two that I have used over and over are for Texas Brisket and Homemade Barbecue sauce. I’m making both of these today. We are having a few friends over for dinner tomorrow.

Texas Brisket

1 4-5 pound beef brisket
2 large cloves garlic, minced
1 tablespoon chili powder
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon ground sage
1/2 teaspoon sugar
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper

Preheat the oven to 225 degrees. Rub minced garlic into both sides of the brisket. Combine remaining seasonings in a small bowl and mix well. Rub seasonings into both sides of the brisket. Set brisket, fat side up, on a large piece of aluminum foil and wrap tightly. Transfer foil wrapped brisket to a shallow, foil lined roasting pan. ┬áBake until tender, about 8 hours. I never test it, I just bake for 8 hours and it is always done. I usually cook this the day before I am going to serve it because it needs to be cold to get good slices. If you don’t care about slices and don’t mind it being shredded you can serve it right out of the oven with homemade barbecue sauce. (recipe below).