Brisket-In-A-Bag From Brenham
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 brown paper sack, non-re
Heat grill or smoker for slow roasting. For gas grill: Heat one side of grill for 10 minu
tes with the lid closed. Reduce flame to low, place an oven thermometer on cool side of gr
ill 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 chim
Begin cooking, and monitor fire during cooking with an oven thermometer to maintain a temp
erature 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 over twice to seal an
d staple closed. Press sack against brisket until oil soaked. Poke 20 small holes on top a
nd side of sack. Keep closed during cooking.
Cook brisket on cool side of gas grill or smoker for 3 to 4 hours Monitor temperature or a
dd wood or charcoal as necessary.
Remove when a meat thermometer inserted in center reads 212 degrees. Reserve cooking juice
s for dipping or to mix with barbecue sauce, if desired. Slice brisket across the grain in
to 1/4-inch thick slices and serve
No Nutritional Information Available
H-E-B Cooking Connections