Brisket time!

We had the first brisket of the summer last Sunday and just polished off the leftovers today. Here's my favorite recipe, simple and (relatively) quick:  I add enough water to an entire jar of Penzey's BBQ 3000 seasoning to make a paste, (you can probably use any brand of BBQ seasonings or a combo of garlic powder, salt and paprika) and rub it over the meat, top and bottom. Double-wrap it in foil, fat side down, and place on a baking sheet or in roasting pan. Bake at 425 for one hour, then 375 for two hours. Trim fat after cooking. I served it with steamed corn on the cob with basil butter, roasted new potatoes with fresh-cut garden herbs, green salad with avocado vinaigrette dressing and lemon sorbet with blueberry sauce for dessert. Summery goodness!