LBJ BBQ Brisket

I’m calling this LBJ BBQ brisket in honor of our 36^th president. Lyndon B. Johnson was another American peasant president who in fact liked to serve up barb-b-q brisket and baked beans for State dinners held at his Texas ranch.

Despite the fact that his well intentioned Great Society program to eliminate poverty had somewhat just the opposite effect – that resulted in a permanent dependent class, he was nonetheless a ‘good old boy’ at heart. This taped phone conversation of him ordering some Haggar slacks makes my case and it’s hoot. LBJ Orders Haggar Pants • White House Tapes • Miller Center

Now on to the brisket. This recipe is from The Best Little Cookbook in Texas, put out by the Junior League of Abilene. It should be noted that the little cookbooks put out by church groups and such often contain culinary treasures. It should also be noted that this recipe works wonderfully well for pre-cooking pork back ribs prior to finishing them on a grill.

LBJ Brisket adapted from Jane Weaver’s Chuck Wagon Brisket

1 medium onion

3 ribs of celery

2 cloves garlic

1 (4 oz.) bottle of liquid smoke

1 (up to 6 pound) beef brisket or corned beef brisket (see note)

1/8 to ¼ cup BBQ Dry Rub

¾ cup BBQ Sauce

Puree onion, celery and garlic in a blender or food processor and mix with liquid smoke.  Season the brisket on both sides with the BBQ rub, work it in and let stand for ½ hour. Place the brisket in a baking pan and cover it with vegetable – liquid smoke mix. Bake tightly covered for 4 to 5 hours in a 275^o oven.

During the final hour add the BBQ sauce to cooking liquids and generously coat the brisket with mix. Bake uncovered for the final hour.

Note: If using corned beef, rinse off the brine and omit the BBQ rub.

So there you have it -- some fine BBQ brisket to serve up with Artisan Baked Beans and Bavarian Cabbage – a peasant’s banquet fit for gathering heads of state.