How to cook mouth watering Brisket

Grill or oven, it works both ways. Would that be a bi brisket?

Difficulty: Easy

Instructions

Things You'll Need:

• 1 Beef Brisket any size w/fat
• large pan (throw away aluminum is my choice)
• 1 box Lipton onion soup mix
• 1 package of Turkey bake in the bags
• 2 cups of water

1. 
    

   Choosing the perfect BRISKET is the fun part. Pick up the brisket and try to fold it. If it will not give put it back, too much fat. Find one that will fold the most and that's the one you want. Check the color, redder the better.

2. 
    

   Open a box of Lipton soup mix and add one cup of water, mix well, one packet for a small brisket and two for a large brisket. If you want, just add both with 2 cups of water. You can't over do it.

3. 
    

   Prepare your oven bag, open it up and insert a trimmed washed brisket. You can trim some of the thick fat off but leave some for flavor.

4. 
    

   Pour in the onion soup mix, fasten the tie strap and massage the mixture into the meat. Flip it over several times. You can set it in the cooler for a few hours to marinate turning it once in a while. If the bag tears, just slip the second bag over the whole thing and tie it. To messy trying to transfer the liquid.

5. 
    

   Pre heat oven to 250 deg. F. Place bagged brisket into the pan (FAT SIDE UP)and into the oven. Cook 5 to 8 hours, you cannot burn this brisket. Take it out and let it cool. Remove from the bag and slice if it doesn't fall apart. Mine are so juicy and tender they won't slice well.

Tips & Warnings

• Find something to do while your cooking, don't go checking it every 30 minutes
• I put mine in about 11pm and take it out when I wake. Perfect.
• You can add any veggies you want to add to the flavor like carrots, onions, celery, potatoes etc. Just might add a little more water.
• If the bag tears, just slip the second bag over the bagged brisket and tie.
• Don't take a vacation while cooking.

[MarlaineMarie]

on 12/22/2008 This does sound good!

[wytetyger059]

on 8/16/2008 OH, YUM! I will definitely do this next time I have fresh brisket.