More To Life Than Bacon – Special Brisket

Smoked brisket, sliced & ready to eat dates

Sometimes the tastiest recipes are the simple ones.

Special Brisket

  Italian Dressing
    Could make my own, but Wishbone did it for me. 🙂
  1 cup BBQ Sauce
    Lots of variety, from sweet to hot. I like Sweet Baby Ray’s.
  1 can Cranberry Relish
    Unable to find cranberry relish locally, I have used cranberry sauce (NOT cranberry jelly).
  Marinate brisket in dressing for a few hours or overnight
  Preheat oven to 300°
  Wrap brisket in foil and bake in pan 21/2 hours
  Remove from foil and refrigerate with juices overnight
  Combine pan juices, BBQ sauce & cranberry relish to make ‘gravy’
  Slice meat against the grain
  Pour gravy over sliced meat and reheat at 300° for 1 hour.

h/t Holocaust Survivor Cookbook

Juno’s Pregnant Dates


  24 dried, pitted dates.
  24 Marcona almonds, toasted
        (Regular almonds also acceptible)
    Place almonds in a heavy, ungreased skillet.
    Stir often over medium heat until golden brown.
    Preheat oven to 350 degrees F.
    Spread nuts in one layer on ungreased shallow baking pan.
    Bake for 10 to 15 minutes, stirring occasionally, until golden.

  12 slices thick-cut bacon.

  Preheat oven to 400°
  Stuff an almond into each date.
  Cut each slice of bacon in half crosswise
  Wrap each date in 1/2 slice of bacon
  Secure with toothpick near end, to avoid almond
  Place dates on baking sheet lined with foil.
  Bake about 20-25 minutes, turning halfway through, until bacon cooked.
  Baking time varies depending on accuracy of oven and thickness of bacon.

      Serves 6 as appetizers

h/t The Kitchn

4 Replies to “More To Life Than Bacon – Special Brisket”

  1. For some foods, I like sweet/hot, but for BBQ I prefer sweet/sour. BBQ sauce is one of those unending arguments; all a matter of personal taste. You pays your money and takes your choice.
    That’s really true for sauces in general. Escoffier reduced the hundreds of sauces in French cuisine to variations of five ‘mother sauces’, each a bit different and each probably had it’s own fanatics.
    And BBQ is one of those foods where the cooking method is as important as the ingredients.

  2. My vote for best brisket is either Gates or Rosedale BBQ in Kansas City. Rosedale’s sauce is a little more vinegary, while Gates is more spicy, but both are to die for. I lived there for nine years and became addicted. I couldn’t go a month without getting some. I had to move away to bring my cholesterol levels down!

  3. I’d love to cook that way, since how it’s cooked makes as big a difference as the actual ingredients. I’ve seen a two-sided fireplace, so maybe my next house will have a two-sided, outdoor, wood-fired oven/kiln. Pottery on one side and food on the other. 🙂

  4. I live eleven miles from what is arguably the best Bar-B-Que brisket in the world: the City Market at Luling, Texas (not to be confused with a restaurant in Houston borrowing the name). Cooked in large wood-burning ovens over post oak wood, (and an occasional stick of pecan wood), it doesn’t get much better.

    Lockhart, Texas, a few miles further North, has the reputation, but since the old ones retired or passed away, something has been lost.

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