Sweet-N-Smoky Brisket - cooking recipe

Ingredients

1 bottle Claudes brisket sauce
2 lb. light brown sugar
Lawry's seasoned salt
black pepper
1 (10 lb.) brisket

Preparation

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\u00b0 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.