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Categories:Viewed: 10 - Published at: 2 years ago
Ingredients
- 1 bottle Claudes brisket sauce
- 2 lb. light brown sugar
- Lawry's seasoned salt
- black pepper
- 1 (10 lb.) brisket
Method
- Trim excess fat from brisket.
- Poke holes in brisket with tip of knife or large fork.
- Combine brown sugar and bottle of Claudes.
- Mix until mixture is syrupy.
- Spoon over brisket and rub into meat.
- Sprinkle seasoned salt and pepper liberally onto top of brisket.
- Wrap in foil.
- Leave overnight in a cool place.
- Cook at 350° for 3 to 4 hours or until doone.
- Cook brisket with fat side up.
- Do not turn over while cooking.
- Slice meat with the grain while warm.
