As announced last week, we’re expanding our popular What to Cook recipe feature beyond the realm of the local professionals. Going forth, while we’ll continue to provide recipes by area chefs and restaurants, we’re going to also feature recipes from YOU — the humble but sneakily accomplished home foodies.

Here’s a maxim worth remembering: “Nobody can cook like my Mom!”

That’s what I’m talking about — literally!

To get this new tangent started, I’d like to point out that no one can cook like my Mom-in-Law, Joyce Jenkins, who reads The Day online from Texas.. As such, here are her secrets to making a succulent and irresistible brisket. What’s great (and in some cases eyebrow-raising) about this is that Joyce is in Texas — land of the smoked brisket.

And yet … Joyce’s version is BAKED!

Do not smirk at this concept. Joyce’s brisket has made believers out of some true Lone Star State BBQ bad-asses.

Joyce Jenkins’s Baked Brisket

1 6-7 pound brisket

Marinade ingredients

5-ounce bottle soy sauce

1 10-ounce can Campbell’s consommé

1 tablespoon liquid smoke

1 tablespoon vinegar

1 clove garlic

Mix the marinade ingredients and pour over brisket in a roasting pan. Cover the pan tightly with foil and marinate overnight, turning once.

The next day, bake slowly at 270-300 degrees for 45 minutes per pound.

Slice and serve with your choice of sides, or feel free to place slabs on plain white bread. Dip in au jus!

Share your home recipes! Email Rick Koster at r.koster@theday.com.