If you are cooking a 6-8lb brisket. Cover the
brisket with Claudes brisket sauce (found only at
HEB in the US) and cover with foil. Cook @ 250
overnight till done 10-12hrs
Drain most of marinade and mix Gambinos and pour
over brisket and heat the last 2 hrs this way.
Heat all ingredients on low and pour over meat.
Originally Submitted
7/4/2012
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