1. Seasoning blend
2½ - 3 pounds beef brisket or roast
2 teaspoons salt
2 teaspoons sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chilli powder (optional)
Mix together seasoning and rub over meat. Place meat in Smoker Bag, seal the bag and cook as instructed below.
2. Worcestershire Seasoning
2-3 teaspoons Worcestershire sauce
1 teaspoon sugar
Brush meat with Worcestershire sauce, then sprinkle with sugar. Place meat in the Smoker Bag, seal and cook as instructed below.
3. Soy Marinade
½ cup soy sauce
Place meat in a plastic bag; power sauce over meat, close the plastic bag and refrigerate 30 minutes to 1 hour. Drain and discard marinade. Place meat in a Smoker Bag, seal the bag and cook as instructed below.
Beef brisket:
Place the Smoker Bag on the heat (make sure your barbecue is Hot or that your oven is at least 475° F/295° C) and cook for 15 minutes and after that lower the temperature to Medium or to 350° F/190° C and continue to cook 1 hour and 40 minutes. Pick up the Smoker Bag with oven mittens and let the bag rest for 10 minutes. Then cut the bag open on the top and serve.
Eye of round roast:
Place the Smoker Bag on the heat (make sure your barbecue is Hot or that your oven is at least 475° F/295° C) and cook for 15 minutes and after that lower the temperature to Medium or to 350° F/190° C and continue to cook 45-50 minutes. Pick up the Smoker Bag with oven mittens and let the bag rest for 10 minutes. Then cut the bag open on the top and serve.
Beef rib roast:
Place the Smoker Bag on the heat (make sure your barbecue is Hot or that your oven is at least 475° F/295° C) and cook for 15 minutes and after that lower the temperature to Medium or to 350° F/190° C and continue to cook 30 - 35 minutes. Pick up the Smoker Bag with oven mittens and let the bag rest for 10 minutes. Then cut the bag open on the top and serve. |
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