The Dallas Symphony played a concert at White Rock Lake tonight, complete with fireworks. I threw the football until I was a sweaty mess, and then enjoyed a delicious brisket.

I recently learned the secrets to making a good (and fairly easy) pulled brisket. I tried to stray from the recipe, and it was not pretty. Stick to the basics. This brisket is so tender and makes perfect sandwiches.

Memorial Day Pulled Brisket
5 - 8 pounds brisket
Montreal steak seasoning (any favorite steak seasoning will do)
Extra virgin olive oil
1/4 cup all purpose flour
1/2 cup water
1 large baking bag

1. Season brisket with steak seasoning. Heat oil in large skillet/pot over medium heat, and brown brisket on all sides for 2 minutes each.
2. Coat the inside of baking bag with all purpose flour (they say this keeps the bag from exploding) and add 1/2 cup water. Place brisket in baking bag, fat side down, and season with additional steak seasoning.)
3. Place sealed bag in large roasting pan and poke a few holes on top to release steam.
4. Cook in oven at 275 for 5 hours. Let cool for 15 minutes. Remove from bag, and pull brisket apart with a fork and fingers.
5. Serve on potato rolls.