Just Started Marinatin' a Brisket

Two, actually. To be cooked consecutively. They can marinate for 24-48 hours, so the plan is to start one cooking tomorrow morning at around this time, and the other after that one is finished, possibly even overnight, as one is about twice the size of the other.

Ever since I discovered Pioneer Woman's delicious recipe for brisket, I am no longer intimidated by this cut of delicious, though rather challenging, cut of meat. I invariably dried it out before finding her marinade and cooking method. Her marinade which looks dauntingly salty when you look at the ingredients list, but ends up quite delicious. It's not health food, believe me, but it's very good. A 10- to 12-pound brisket makes a lot of meat, and can easily be divided up in meal-sized portions for the freezer, for quick and yummy meals over the weeks to follow.

I'm considering doing brisket for Britta's graduation party, which will be on Mother's Day, so I would like something special enough not only for her, but for my/our mothers, both of whom expect to be with us for the day. I could cook a couple of briskets between now and then and have them in the freezer to take the pressure off the preparations for the big day. I like this idea.

My wish list for May 10th this year:

• Both sets of grandparents able to attend, feeling well and having tolerated the drive without discomfort.
• Sunshine and a high of 73 degrees Fahrenheit.
• Enough time in the schedule between church, graduation ceremony and grad party that we are not rushed and frantic.
  
• Nobody sick. Nobody with a migraine. Nobody with cramps. Nobody with a bad attitude. Just happy, loving family members honoring their elders with grace. *

* Hey, I can dream.