In celebration of Father's Day, Rande Snyder shares one of her father's best recipes.
- 1 beek brisket (any size)
- 1 large bell pepper
- 1 large onion
- Garlic powder
- 1 or 2 cans of cream of mushroom soup
- Meat tenderizer
- Barbecue sauce
- 1 large Brown-in-Bag
Prepare brisket by piercing all over with a fork. Sprinkle with garlic powder, meat tenderizer and lemon pepper, then place into the Brown-in-Bag, fat side up in a roasting pan. Slice the bell pepper and onion and spread over top of brisket. Pour the mushroom soup over the top of all that (1 can for a small-to-medium size, or 2 cans for a medium-to-large size), and seal the bag shut with the plastic strip provided. Put the lid on the roaster.
Put into a 350° oven for 3 hours. About a half an hour before it comes out of the oven, fire up the barbecue pit. Remove the brisket from the Brown-in-Bag, baste with a generous amount of barbecue sauce and place on the pit in the roasting pan with the lid off for another hour. Remove and slice.