I know there's one sorority not doing formal recruitment, but she should keep her options open if she doesn't get a bid through formal! Also there's COB for sororities that didn't reach their total. :)

Andysigdelt, she is very open to everyone and is looking forward to the entire experience! I'm sure she'll look into COB if she doesn't get a bid during FR.

Oh, I'm a Texas girl and all of these ring true for me! There is nothing like Texas food in the whole world and when you leave you crave the barbecue, Tex-Mex, and Dr. Pepper. Oh, and frito pie is to die for at a football game!

I'm rooting for Dr. Pepper, brisket, and frito pie! I can't wait to hear the whole recruitment story...I know multiple girls going through rush at UT so this one hits close to home!

So....after experimentation, good but not great......who has a great rub for brisket?

I have a great Jewish brisket, but smoked Texas brisket...not so much. Please note: I cannot smoke the brisket longer than an hour. I prebake...for 7 hours. But the elusive rub....

Oh, and definitely good luck to your daughter!

I work with someone who makes the best brisket EVER, and she can send me the rub recipe when she gets home if you can wait til tonight.

I will wait happily until tonight...ora week. Thank you so much for your time and her time. And if she has any suggestions about cooking time, covering or not......we're good.

(The why of one hour or I guess up to two hours smoking: someone always calls the fire department here thinking that we have a fire. And I don't have the patience to keep checking.)

When we were in Austen we sampled Texas barbecue...fantastic!!!!

Alrighty, here's her recipe. She is Jewish and has made this for the last 5 Passovers. She brings leftovers to work for us and they are AMAZING!

Southwestern Blackened and Braised Brisket
Seasoning: Combine equal amounts of chili powder, paprika, cumin, black pepper, ginger, cayenne pepper, cinnamon, garlic powder, basil, oregano, thyme and kosher salt. The total amount will depend on the size of your brisket. She recommends using more chili powder and cumin than the other spices.
Coat 1 side of the beef with half of the spices, patting/rubbing it in well, then turn over and coat the other half.
Chop 2 med and 1 larg onion, 2 stalks of celery and 5 garlic cloves. Heat oil in a Dutch oven.
Place brisket in Dutch oven with oil until it is brown and crispy on one side, then turn it over and cook til it is brown and crispy on other side. Take it out, put veggies and garlic in and cook til they’re golden brown. Add 2 bay leaves and 6 cups chicken stock/broth. Put brisket back in, put tight-fitting lid on it and reduce to simmer and cook for 3 hours. Take it out and skim the fat from the surface and strain the liquid.
Cook the sauce that is in the pan til it is reduced by half. Add salt and pepper and whisk in a tablespoon of butter. Slice the brisket.
She recommends that you cook it the day before. That way, you can put it in the fridge and the fat will congeal and can be removed.
Lemme know how it turns out if you use it!

Holy moly that recipe sounds fantastic- I think I will be trying it this weekend!

Thank you so much!! This recipe sounds fabulous! I can see the differences in the recipes that I have been given: cinnamon, ginger...fabulous.

And since I am the official home away from home for friends and my kids' friends, brisket comes out in many times a year.

Holy buckets that sounds good. Now how do you suppose I'm going to find a brisket in Dubai?

um how did i miss this thread for so long? all this food talk is making me homesick lol. time to call up the parents for recipes to cook over the weekend to cure this. good luck to OPs daughter! rooting for Dr. Pepper and Frito Pie!

Dr. Pepper and Frito Pie definitely seem to be the crowd faves so far!

This should be an interesting story.

OK, what is the big deal about brisket, anyway? I do not get it. ellebud, enlighten me please.

Now, every time I see a bag of Fritos, my heart starts pounding (and not in a good way). Ack ack ack, cholesterol attack. I looked at the Pioneer Woman recipe for Texas Sheet Cake (and I miss sheetcake too fwiw) and I was like, "huh. All that work for a flat cake that looks like mud?" SMH. AZ-Alpha Xi can make it, I'll eat it, and I'll report back. Our excellent adventure today was eating lunch, she brought me peanut butter/fudge/chocolate crunchy bar cookies, and we looked at her emerald and pearl quill. Interesting, very interesting. I'm hoping to have something to post to BT in the very near future :D

Oh dear. I need to step away from the keyboard. Sorry. It just happens.

SMH...what's the deal with brisket? Really? You've never had good brisket!:D