4-6 lbs. well trimmed
Mix the wine and soups together. Pour over brisket that has been placed in a heavy roasting pan. Bake at 300º (covered) until tender this may take 1½-2½ hours. Skim off fat, add number of potatoes you desire, barbecue sauce, 7-Up and a little brown sugar. Cook until potatoes are done. Carefully slice brisket, slicing as you would for corned beef. You have your gravy in the pan, pour a little over the roast. Serve the rest.
Source: Bea Levey