H-E-B Cooking Connections
4 to 5poundsbeef brisket, trimmed to 1/8-inch fat thickness,
3tablespoonsMcCormick Montreal Steak Seasoning,
3tablespoonsFiesta Brisket Rub,
1largeReynold's oven bag and shallow foil roasting pan or large brown paper sack, non-recycled,
1Heat 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.
2Begin cooking, and monitor fire during cooking with an oven thermometer to maintain a temperature of 275 degrees with lid closed.
3Brush brisket with oil if using paper sack. Blend seasonings; rub meat to coat all sides.
4Place 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.
5Cook brisket on cool side of gas grill or smoker for 3 to 4 hours Monitor temperature or add wood or charcoal as necessary.
6Remove 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
No Nutritional Information Available