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Brisket-In-A-Bag From Brenham

H-E-B Cooking Connections


Quick and easy

Quick and easy

Quick and easy

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 brown 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, 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.

Begin cooking, and monitor fire during cooking with an oven thermometer 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 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.

Cook brisket on cool side of gas grill or smoker for 3 to 4 hours Monitor temperature or add wood or charcoal as necessary.

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
Nutritional Information
No Nutritional Information Available
H-E-B Cooking Connections

Created 07/31/2009
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