1 tbsp. flour
1 browning bag
1 tsp. garlic powder
1 tsp. Accent
1 tsp. meat tenderizer
1 tsp. salt
1 tsp. pepper
1 pkg. dry onion soup mix
1 pkg. dry brown gravy mix
1 tbsp. steak seasoning
1 tbsp. Tony Chachere's Original Seasoning
1/2 c. Italian dressing (not cream style)
1 large can sliced mushrooms, undrained
brisket

First, put flour in browning bag and shake well. Set aside. Mix the dry ingredients. Sprinkle the mixture over the brisket. Poke holes all over brisket with a fork and place in the browning bag. Add the Italian dressing and mushrooms. Close the browning bag and cut a few small slits in it.

Bake at 350°F for 30 minutes per pound.