Recipe - Oven Barbequed Brisket

1 Whole brisket
1 Envelope onion soup mix, dry
Barbeque sauce, commercial
or homemade
Salt and pepper

Source: "Jewish Creative Cooking", Jewish Community Center of Greater
Washington, DC (recipe contributed by Carolyn Himes)

Yield: 6 servings, at least

Preheat oven to 300 degrees. Trim as much fat from meat as possible. Add
enough barbeque sauce to dry soup mix to make a spreadable paste. Cover
both sides of meat with equal amounts of paste. Sprinkle with salt and
pepper. Completely seal meat in aluminum foil but leave air space for steam
expansion. Place wrapped brisket in shallow baking pan and bake in
preheated 300 degree oven one hour per pound of meat. Serve thinly cut or sliced up .
Remaining broth makes delicious gravy for noodles or potatoes.

This is one of my favorite dishes because it's so tasty, so easy to
prepare, and the leftovers are just wonderful.

I use Kraft smoke flavored barbeque sauce. If you don't have a favorite,
try this sauce.

Posted to JEWISHFOOD digest V97 #040

From: Stephen Gruner sgruner@erols.com

Date: Sat, 28 Sep 1996 10:51:27 0400 (EDT)