Brisket-In-A-Bag
Source of Recipe
My recipe
List of Ingredients
1 Brisket
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder
1 Teaspoon Celery Salt
2 Teaspoons Worcestershire Sauce
2 Tablespoons Liquid Smoke (optional) (2 to 3)
1 Cup Barbecue Sauce
1 Browning Bag
Recipe
Trim brisket well, then rub into both sides of brisket the onion powder, garlic powder and celery salt. Sprinkle
Worcestershire sauce on top.
Starting with thickest end of meat, roll brisket into a uniformly rolled shape. If desired, liquid smoke can be
sprinkled over brisket. Using ample unwaxed dental floss, tie roast to hold shape. Place in browning bag and weigh.
Using a 2" strip of plastic wrap, tie the open end of the browning bag leaving an opening approxi-mately the size of a quarter. Place brisket on a microwave cooking grill. (Brisket can marinate overnight or be cooked immediately.)
Allow 20 minutes per pound of trimmed brisket on the Defrost setting (30 percent power). Midway through cooking time, remove brisket bag and pour juices that have collected in bag into a container. (Be sure to use hot pads as the heat from the brisket will come through the bag and make it quite hot to touch!) Add barbecue sauce.
Turn brisket over (top to bottom) and rotate a half turn before returning to microwave oven for remainder of cooking time.
Allow 10-15 minutes of standing time before removing brisket from bag.
Discard dental floss tie and slice brisket across grain to serve.
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