I don’t mean to brag but this is by far one of my favorite brisket recipes.  I am not always a huge fan of brisket but this hit the spot.  You first start off with trimming all the fat off the meat.  Then marinate the brisket overnight or up to 24 hours.  This is all followed by cooking it all day in the oven.  Pull it out and you are going to have one of the best briskets you have ever tasted.

Ingredients

• 1 whole Beef Brisket, trimmed of all fat (5 to 8 pounds)
• 1 bottle (24 Ounce) Ketchup
• 1 package dry Onion Soup mix

Directions

Place trimmed brisket into a large baking pan.  Mix ketchup with onion soup mix. Add 1 cup of water or more to make it slightly thin.  Pour sauce over the meat, cover pan with foil, and marinate 12 to 24 hours in the fridge.

Place covered pan into a 275-degree oven and walk away for 6 to 8 hours, depending on how large the brisket is. Check tenderness when brisket has been cooking several hours: stick in two forks and pull in opposite directions. Meat should come apart easily.

When meat is done, remove from oven and place on a cutting board. Slice against the grain; don’t be worry if it is falling apart.  This is a good thing!   Either return the sliced meat to the sauce until serving, or place meat on a platter and spoon sauce over the top.

Recipe from The Pioneer Woman Cooks cookbook