Spicy Apricot Brisket

KEEP THIS IN MIND: This isn't the best "house smelling" dish you will make! It really is tasty, but don't say I didn't warn you if you are having people over!!

Spicy Apricot Brisket

1 (5-1/2 lbs.) beef brisket

2 tsp. garlic salt

1/4 tsp. pepper

2 (10 oz.) cans shredded sauerkraut, drained

2 (10 oz.) jars apricot preserves

2 (12 oz.) bottles chili sauce

Place brisket in crockpot. Sprinkle with garlic salt and pepper. Combine remaining ingredients and pour over brisket. Cook on low for 8 hours. Remove brisket (will be very tender) and drain kraut away from sauce. Serve sauce with sliced beef.

To freeze up to 3 months: Place brisket slices and sauce evenly in ziploc bag; freeze.

To reheat: Thaw in refrigerator overnight. Place brisket and sauce in 13x9 inch baking dish. Let stand at room temperature for 30 minutes. Bake covered at 325 for 45 minutes or until hot.