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12 servings Prep Time: 10 minutes Cook Time: 3 - 4 hours Serving Suggestions: Some sources advise that the agents used to make recycled paper are unhealthy. Therefore, they discourage using brown paper sacks for roasting. Instead, cook in a roasting bag inside a shallow foil pan if a nonrecycled bag is unavailable. |
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recipe categories / meats / beef / roasts  Brisket-In-A-Bag from Brenham Courtesy of H-E-B Cooking Connections Ingredients: 4 to 5 pounds beef brisket, trimmed to 1/8-inch fat thickness corn oil (omit when using a roasting bag) 3 tablespoons McCormick Montreal Steak Seasoning 3 tablespoons Fiesta Brisket Rub 1 large Reynold´s oven bag and shallow foil roasting pan or large brown paper sack, non-recycled Directions: 1. Heat grill or smoker for slow roasting. For gas grill: Heat one side of grill for 10 minutes with the lid closed. Reduce flame to low, place an oven thermometer on cool side of grill and regulate gas flame until grill chamber maintains 275 degrees with lid closed. For smoker: Build a charcoal and mesquite wood fire in fire box or end of grill opposite chimney. 2. Begin cooking, and monitor fire during cooking with an oven thermometer to maintain a temperature of 275 degrees with lid closed. 3. Brush brisket with oil if using paper sack. Blend seasonings; rub meat to coat all sides. 4. Place brisket inside oven bag or sack. Close bag or fold end of sack over twice to seal and staple closed. Press sack against brisket until oil soaked. Poke 20 small holes on top and side of sack. Keep closed during cooking. 4. Cook brisket on cool side of gas grill or smoker for 3 to 4 hours. Monitor temperature or add wood or charcoal as necessary. 5. Remove when a meat thermometer inserted in center reads 212 degrees. Reserve cooking juices for dipping or to mix with barbecue sauce, if desired. Slice brisket across the grain into 1/4-inch thick slices and serve. |
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