Jumping On That Food Trend Bandwagon With Oven-Smoked Brisket

I let plenty of fashion trends pass me by (no thanks leopard skin anything — it’s just not me), but I’m usually first in line to check out the latest thing in good eats and 2015’s smoked food trend definitely piqued my interest.
When you grow up in the town that hosts the World Series of Barbecue, a loyal devotion to hickory-smoked meat is practically mandatory. It’s an effortless undertaking to pick up great barbecue in Kansas City, but to successfully mimic that pungent flavor at home, one needs to own a backyard smoker and the desire to stay up all night tending the smoldering embers; neither of which I possess.
Convenient wood chip-filled, oven-ready smoker bags looked to be the answer to this home-cook’s prayer. I picked up a package of two for less than ten bucks, planned my holiday dinner and ignored the foremost rule of entertaining — Don’t Use Your Guests As Guinea Pigs — but, hey, its family.
I purchased a six-pound brisket, mixed together a spicy rub (mandatory for good barbecue) and tossed that sucker into the oven.
After two hours the house smelled divine, but wasn’t smoky (which was one of my fears).
Three hours later, it was crunch time. Either my hunk of beef would be fabulous and I would be the hero of the hour or it would be tough as a boot and we would fill up on sides.
I peaked in the bag; when my forked easily pierced the beef, I didn’t even bother with the meat thermometer. Cooked in its own juice at a low temperature, the brisket contained no extra fat or heavy sauces; just spice and that delectable slow-smoked flavor.

At a total of five hours, I can’t say it was quick, but it was way too easy. I didn’t have to soak wood chips or deal with messy marinades; and clean up was simply a toss of the bag.
If you live far from the barbecue capital of the U.S. or are just a fan of smoked beef, poultry and fish these smoker bags are a must!
Have you ever been to Kansas City? Do you have a favorite barbecue joint? —Karen