Combine soup mix, chili sauce, and brown sugar in bowl.
Put brisket on a large sheet of aluminum foil. Pour mixture over top, turn
over to coat. Seal all edges of aluminum foil. Place in baking pan, bake
at 350 about 3 hours. Let cool. Slice and place in heat proof serving
dish, defat sauce and pour over sliced brisket. Refrigerate overnight.
Reheat in microwave.
- 6 lb trimmed brisket
- 1 pkg Knorr Onion Soup mix
- 1 bottle Bennets Chili Sauce
- 1 Cup brown sugar
Reba Corley, Marietta, GA