Cook the brisket in a slow oven (275 degrees) for 5-6 hours or in a
crockpot overnight. The beef is done when it tears apart in strings.
When the meat is done, drain fat and pull the meat apart into strings
(forks are helpful). Mix with the BBQ sauce. Pour into freezer bag and
freeze. When thawed, heat through in microwave or on stove-top. If using
stove-top, use low heat and stir often. Per 1/12 portion: 207 calories,
7 fat grams. Can be served alone, in a whole wheat bun, over a baked
potato, over pasta, or over rice Serving Ideas : Good with fresh steamed
peas, baked potato, cutup fruit. Too Busy to Cook by Lori L. Rogers and
Chriscilla Thornock.
