John Austin's Brisket
John Austin was fifteen when I married his aunt Lou Anne. He was obsessed with hunting. John Austin and his little sister, Josie, were the apple of Lou’s eye. They were both precious. Lou’s extended family has been gathering on the first Saturday of December for as long as she can remember. Mama Hood and all her children as well as all their children gathered on this day to celebrate Christmas together. Papa and Aunt Marion are the only two siblings still living, and we continue to celebrate on that day every year. The celebration recently moved to John and Teresa’s house in Vicksburg. John Austin’s mama Teresa asked him to prepare the meat. It was the first time I had his brisket and what a treat it was. The meat was tender, moist and juicy. I could not wait to try it myself, and I was not disappointed. If you need a large piece of meat to feed a crowd, give this recipe a try. I think you’ll love it just like me.
John Austin's Beef Brisket
3-5 pound beef brisket
Salt and pepper
The day before you plan to serve remove the brisket from the package, rinse and pat dry. Generously coat the brisket with salt and pepper on both sides, tightly wrap in foil and refrigerate overnight. Remove the brisket from the refrigerator. Preheat oven to 300 degrees. Place the brisket on a baking pan with an edge. The brisket makes a lot of juice while cooking. Bake the brisket for 45 minutes per pound. Remove the brisket from the oven. Slice across the grain to serve. I use the excess dripping to make a nice gravy to serve alongside mashed potatoes. You can also baste the brisket with barbeque sauce for a different taste.
Austin, Tracy, John Austin and Reid at Anne Scott and Will's wedding.