I ‘ll throw this recipe out and see if anyone tries it. I’d love to have some feedback. I’ve made this for years and I’ll put it up against anybody’s Q, including the old sarge’s that used to be here in town.

Buy a Boston Butt, I usually do at least 2 at a time, maybe 3.
Key ingredient is Gold Buckle Brisket Sauce (Sundancer, yoo’re in luck. You can get this at Walmart.)

That’s it.

Put the brisket in a roasting pan with a lid, pour on the Gold Buckle, bake at 275 for at least 5 hours, baste occasionally.
When it’s done you’ll be able to pull the pork and shred it and eat it just like that (my favorite) or add your favorite sauce.

carl reitz