Picture this: Your kids are running around the backyard with their friends, your wife is visiting with the neighbors setting the table, and you’re smoking a nice brisket big enough to go around. The patio was the best addition you made to your home and you can’t believe how good life is right now. That sounds pretty nice, right? Well, it’s about to get better!
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Also, no brisket is complete without a side of cornbread. Enjoy our recipe:
1 cup flour
1 cup cornmeal
⅓ cup sugar
¾ t salt
4 t baking powder
2 eggs (beaten)
1 cup milk
¼ cup shortening or cold butter
Sift flour with sugar, baking powder, and salt. Stir in cornmeal. Add eggs, milk, and shortening. Mix with a wire whisk or spoon until blended. Do not overbeat. Spoon into greased pan. Bake @425 degrees for 20 minutes or until browned. Devour.
