Barbi’s Beef Brisket

NOTE: It’s best to cook brisket the day before if you are going to shred it!

• Whole brisket (approximately 6 lbs.)
• Garlic powder (approximately 1 tsp.)
• Onion powder (approximately 2 tsp.)
• Seasoning salt (approximately 1 tsp.)
• Pepper
• Worcestshire sauce (approximately 1-2 T.)
• Turkey size large oven bag

Shake a few good shakes of seasonings and Worcestshire sauce into bag. My friend doesn't put the flour in the oven bag and doesn't cut slits in it either. She leaves the bag's tie slightly open so that the bag won't explode :-)  

Place seasoned bag into a large roasting pan. Shake seasonings in bag up and then put meat inside. Cook at 250° for one hour per pound of meat. When done, refrigerate (with juices) until next day (this makes it easier to shred).

The next day, remove fat and shred meat. Place meat and liquid into crock pot and cook until heated through. Taste to see if meat needs a little more seasoning. Add more if you need to. Serve on hamburger buns.  May serve with bottles of barbecue sauce (but doesn’t really need it).