This brisket is a crowd favorite! We love it on sliders, in burritos or an entrée with some fried potatoes.

Whole Brisket(I like the untrimmed ones)
3 Bottles of Claudes Brisket Sauce
2 Pounds of Roasted Green Chile

-Add brisket and Claude’s Brisket Sauce in a roaster oven. Roast it on 275 degrees for 10 – 12 hours or until the brisket pulls apart.
-Let brisket cool enough to handle and the separate the meat from the fat. (I like to cut & shred all my meat up.)
-Sauté the Hatch green chile in a skillet with a few tablespoons of cooking oil until begins look browned.
-Add sautéed green chile to your shredded brisket and serve.