3 - 4 pound brisket of beef (2nd cut is fine)
1 ½ cups barbecue sauce
OR 1 ½ cups catsup + 2 T brown sugar + 1 pkg. onion soup mix
heavy duty aluminum foil
Pre-heat oven to 350°
Trim most of the fat from both sides of the brisket. Wash and pat dry. Place brisket on two pieces of heavy duty foil arranged crosswise. (Sometimes we use more foil.) Sprinkle garlic powder on both sides of meat. Spread barbecue sauce or catsup mixture evenly on both sides of the meat. Wrap the meat with the foil tightly so that no air can get in. Place the package on the middle rack of a preheated 350° oven. Cook for approximately one hour per pound.
3lb. brisket - usually 3 ½ hours
4lb. brisket - usually 4 hours
5lb. brisket - usually 4 ½ hours
Remove carefully from foil. Save juice for gravy. Allow to sit until warm, then slice. Wonderful when cooked one day and served the next. Warm up sliced brisket in 300° oven for ½ hour. Serve with kasha for an outstanding Jewish meal!