Barbecued Brisket

Beth Dineen Engel

  • 5-6 lb. beef brisket
  • 1 bottle barbecue sauce

Place meat on large sheet of heavy aluminum foil. Pour entire bottle of sauce over meat. Wrap meat in foil. Put foil wrapped meat in pan, so if the foil leaks, it wont make a mess! Cook at 200 for 8-10 hours. Be sure to slice cooked meat across the grain, as brisket is stringy and tough otherwise.

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