Recipe: Cooking Bag Brisket

The second part of the smoked brisket.

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The creator of this recipe, ‘mcrageous,’ writes: “My original recipe! The brisket takes 4 to 5 hours to cook. Meat must shred apart. Use shredded brisket for meal with mashed potatoes and gravy, tacos, nachos, taco salad, BBQ sandwiches (just add BBQ sauce to meat) and Brisket Veggies Soup … I am known for my Cooking Bag Brisket!”

COOKING BAG BRISKET

Beef brisket, 15 lbs or more (can trim up to half the fat from brisket, if desired)

Salt, pepper, to taste

Garlic salt

Steak seasoning (dry—your favorite)

2 Tbsp lime juice

1 Tbsp liquid smoke

4 Tbsp Worcestershire sauce

1 envelope dry onion soup mix

2 C water

Turkey-sized cooking bag with tie, inside sprinkled with 1 Tbsp flour

Preheat oven to 350^o. Slide brisket into cooking bag fat side up, sprinkle brisket with salt and pepper, garlic salt, generously with steak seasoning, lime juice, liquid smoke, Worcestershire sauce, and dry onion soup mix. Pour water inside bag, seal bag with tie, poke 6 holes with sharp knife tip in top bag surface (to allow steam to escape), and place in large metal roaster. Bake 1 hour, then reduce oven temperature to 325^o and bake up to 4 hours longer, checking every once in a while for fork tender. Strain liquid and use for gravy, or refrigerate overnight, remove fat from top, and use for gravy or soup.