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- 8-10 pound(s) beef brisket
- 2 can(s) beef broth
- 2 tablespoon(s) flour
- garlic pepper or Montreal Steak Seasoning
- large, turkey sized oven bag
- Heat oven to 325. Trim most of the fat off of the brisket but don't try to get it all. Leave some for bottom cooking and better flavor.
- Place turkey bag in large pan so it lays flat horizontally. Put 2 T flour in bottom of the bag. Place trimmed brisket in the pan with the fat side down (on the flour). Pour in the beef broth. Sprinkle the top of the brisket with the seasonings. Seal the bag with the tie and cut 6 1/2" slits in the top of the bag. Bake for 3-4 hours.
- Remove pan from oven and let cool. Don't remove the brisket. Refrigerate overnight (if you can). The next day (or after it is cooled if you are doing this in one day), skim off some of the congealed fat and discard.
- At this point you can shred the meat, add BBQ or mop sauce and enjoy.
- For the extra special kick and flavor, continue as follows:
- Remove the brisket from the bag, return to the pan and do not shred. Pour the some of the liquid from the bag on top and add more broth if you need to. Reserve half of the broth from the bag. Re-season the brisket with the garlic pepper or other seasoning and a little BBQ spice if you have it. Cook the brisket in the pan on your grill with indirect heat using chips to add a nice smoky flavor for 1-2 hours.
- Remove from heat. Drain but save the fluids. Shred meat. Mix juices with a good bottled BBQ sauce (1/2 bottle). Serve sauce as a side to be added by each person if they want it. Serve on french rolls.
This recipe is a personal recipe added by Debisdigs and has not been tested or endorsed by MyRecipes.
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