Beef Brisket

1. 1

   For every 2 pounds of brisket get additional sauce and soup mix.

2. 2

   Trim excess fat off brisket. Mix chili sauce and onion; mix well.

3. 3

   Spread on both sides of brisket.

4. 4

   Cook with the fat side up.

5. 5

   Wrap in tinfoil (leave space above meat, in other words don't wrap tightly but seal tightly).

6. 6

   Cook at 325u00b0 for a minimum of two and a half hours, three hours is better for tender meat.

7. 7

   Let it sit for 15 to 20 minutes before cutting.

8. 8

   Makes its own gravy and is a great easy dish for company.

9. 9

   Serve with rice.

No additional tips available.