SUDOKU
While Jennifer Brannon’s official title here at Mission PT is Back Office Registration and Insurance Liaison, her daily duties extend far beyond that. BEYOND THE BACK OFFICE Meet Jennifer Brannon! “The back office is just a place I sit. Any administrative need we have, I take care of it,” she says. That includes answering new patient inquiries and phone calls, dealing with insurance and providers,
welcoming patients for appointments, and congratulating them when they complete their plan of care. In fact, Jennifer sees our patients as part of the Mission PT family.
Jennifer will celebrate her third workiversary this August and says the last three years of serving patients and supporting the clinicians here have been a pleasure. “To know each day there is someone who is touched by our kindness and knows we care by way of our actions is very fulfilling to me.”
The Best Texas-Style Smoked Brisket
Inspired by AllRecipes.com
Prior to joining the Mission PT team, Jennifer worked in health care administration
Impress guests at your next barbecue with this perfectly smoked brisket. Plus, you’ll have plenty of leftovers! INGREDIENTS
for over a decade, which means she has a vast knowledge base of insurance and billing. Her educational background is also health-related. She has a bachelor’s degree in health education and health promotion. She was a part of the athletic training staff for multiple football teams at all levels. For Jennifer, health is both a vocation and a passion. Outside of work, Jennifer has hobbies and interests that keep her busy. She is a big football fan (go, Cards!) and loves sports overall. Weekends are often enjoyed floating on the water or getting some sun before the college and professional games come on TV — or she is attending a game.
• Wood chips • 1/4 cup paprika
• 1/4 cup chili powder • 1/4 cup garlic powder • 1/4 cup onion powder • 1/4 cup salt • 1/4 cup pepper • 10 lbs brisket
• 1/4 cup white sugar • 1/4 cup ground cumin • 1/4 cup cayenne pepper • 1/4 cup brown sugar
DIRECTIONS
We’re so happy to have Jennifer as part of the Mission PT family. Thanks for all your hard work and happy three years!
1. In a bowl, soak wood chips in water overnight. 2. In a large bowl, mix paprika, white sugar, cumin, cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, salt, and pepper. 3. Rub spice mixture on the brisket and refrigerate for 24 hours. 4. Preheat smoker to 230 F. Drain wood chips and place them in the smoker. 5. Smoke brisket until it has an internal temperature of 165 F. 6. Remove brisket and wrap it in aluminum foil. 7. Smoke brisket further until it reaches an internal temperature of 185 F.
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(480) 550-9100 • missionptaz.com
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