Rub brisket with barbecue rub and place in oven cooking bag.
In small bowl, combine
Preheat oven to 275 degrees.
Place flour in oven bag and shake around.
Rinse brisket and place, fat side down, in oven bag.
Sprinkle soup mix, garlic powder, black pepper and liquid smoke over the top of the brisket.
Close bag securely and poke two sets of fork holes in the top. Lay bag in large baking dish.
Bake for 6-8 hours.
Let meat rest about 10 minutes before slicing against the grain.
Trim brisket and season with salt, pepper, Tony's seasoning, garlic salt and red pepper.
Place brisket in a cooking bag.
Pour on top of brisket, mushroom steak sauce.
Place in oven and cook until tender.
Heavily coat all sides of the meat with the seasonings.
Place fat side DOWN in oven bag.
Pour liquid smoke into bag and over meat.
Seal bag and allow to marinate overnight.
Place fat side UP in pan, cook at 325 degrees for 4 hours for smaller brisket, longer if 8 lbs. Test with fork through the bag, should be easily pierced and tender, with no blood oozing.
Allow to rest 10- 20 minutes outside oven. ALWAYS cut brisket against the grain.
Serve and enjoy!
1-Place the brisket in a sealed plastic bag with 2 cups of the
Preheat oven to 350\u00b0.
Place brisket into oven bag.
Add chili sauce and water.
Mix well.
Poke holes in top of cooking bag. Place in baking pan.
Cook 2 to 2 1/2 hours.
Serves 8.
epper in a small bowl. Rub mixture all over the brisket. Place brisket in
Heat oven to 325.
Cut beef steak lengthwise in half and then crosswise into 1/4\" strips; set aside.
Shake flour in oven bag.
(Leave excess flour in bag).
Place sauce ingredients and onion in bag.
Squeeze bag to mix well, blending in flour.
Place beef in bag, turning to coat.
Place bag in 13 x 9\" pan, arranging ingredients in even layer.
Close bag with nylon tie.
Cut 6 1/2-inch slits in top.
Bake 45-50 minutes or until beef is tender.
Serve beef in rolls.
Wash the brisket.
Mix salt, garlic, paprika
Generously salt and pepper brisket and rub it in good.
Put the brisket in the bag and pour the whole bottle of Liquid Smoke over it and rub it in good too.
Pour the 2 cans of consumme over the meat.
Pour BBQ sauce over the whole mess and tie up the bag and follow bag directions.
Bake at 250 or 300 degrees for 5 or 6 hours.
Be sure that the fat side of the brisket is on top so it can baste itself.
Sprinkle brisket with seasoned salt and black pepper.
Heat oil in a
Rub brisket with liquid smoke, garlic powder, celery seed, black pepper and anything else you think would work. Place brisket in baking bag; add chili sauce and barbecue sauce. Tie bag and make 6 slits, each 1/2 inch long. Cook in regular 2 inch roasting pan at 275\u00b0 for 4 hours. Cool or serve hot. Serves 8-12.
Preheat your oven to 250\u00b0F.
In a small bowl mix together
Heat oven to 350 degrees. Place everything but the brisket into a food
Preheat oven to 325\u00b0. Shake flour in oven bag; place in 13 x 9 x 2-inch baking pan. Add tomatoes, soup mix and pepper.
Squeeze bag to blend ingredients. Trim fat from roast; place roast in bag. Turn bag to coat roast with sauce.
Place vegetables in bag around roast. Close bag with nylon tie; cut 6 half-inch slits in top. Bake until roast is tender, 1 1/2 to 2 1/4 hours. Let stand in bag 5 minutes.
Serves 6 to 8.
Preheat the oven to 350 degrees.
Spice
Trim excess fat off brisket.
Place brisket in crock-pot.
Add all other ingredients.
Cook on high for 1 hour.
Then cook on low for at least 3 hours.
When you can smell it, you can eat it.
Place Reynolds(R) Oven Bag in roasting pan at least
.
Shake flour in Reynolds(R) Oven Bag; place in large roasting pan
nions-set aside.
Dredge brisket in flour.
Heat olive oil