Roasting Bag Brisket

No smoker, no problem. This brisket gets its deep, smoky barbecue flavor from liquid smoke, sealed right into a roasting bag, so the oven does the work of a pit. The bag traps all the steam and smoke, basting the meat in its own juices as it cooks low and tender.

The method is dead simple: trim and split the brisket, rub it with Applewood seasoning, then seal each half in a roasting bag with the liquid smoke.

Letting it marinate a day or two in the fridge is worth the wait, the seasoning and smoke penetrate deep into the meat for more flavor throughout. Then it just bakes low and slow until fork-tender. Slicing across the grain is key for tender pieces. Serve it with your favorite barbecue sauce, or pile it on buns for sandwiches.

Chef Tips

• Marinate a full day or two if you can. The seasoning and liquid smoke soak deeper into the meat for bigger flavor.
• Slice across the grain, always. Cutting with the grain leaves brisket chewy no matter how tender it is.
• Let it rest before slicing so the juices redistribute instead of running out onto the board.
• Save the flavorful juices in the bag to spoon over the sliced meat.

Variations

• Use a different rub, a Texas-style salt-and-pepper blend or a sweet-spicy barbecue rub.
• Finish slices under the broiler with barbecue sauce for sticky, caramelized edges.
• Shred the leftovers for sandwiches, tacos, or loaded baked potatoes.