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Brisket-In-A-Bag From Brenham
Prep Time:
10 minutes
Cook Time:
3 to 4 hours
12 servings

4 to 5 pounds beef brisket, trimmed to 1/8-inch fat thickness

3 tablespoons McCormick Montreal Steak Seasoning

3 tablespoons Fiesta Brisket Rub

1 large Reynold's oven bag and shallow foil roasting pan or large brow
n paper sack, non-recycled


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, plac
e an oven thermometer on cool side of grill and regulate gas flame unt
il grill chamber maintains 275 degrees with lid closed. For smoker: B
uild a charcoal and mesquite wood fire in fire box or end of grill opp
osite chimney.
Begin cooking, and monitor fire during cooking with an oven thermomete
r to maintain a temperature of 275 degrees with lid closed.
Brush brisket with oil if using paper sack. Blend seasonings; rub meat
to coat all sides.
Place brisket inside oven bag or sack. Close bag or fold end of sack o
ver 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 d
uring cooking.
Cook brisket on cool side of gas grill or smoker for 3 to 4 hours Moni
tor temperature or add wood or charcoal as necessary.
Remove when a meat thermometer inserted in center reads 212 degrees. R
eserve cooking juices for dipping or to mix with barbecue sauce, if de
sired. Slice brisket across the grain into 1/4-inch thick slices and s

Nutritional Information

No Nutritional Information Available


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