Easy Tender Brisket (Print Version)

# Ingredients:

01 - Brisket, 6–8 lbs, choose point or deckle cut if available.
02 - 1 full cup of water.
03 - 24 oz bottle of ketchup.
04 - 1 packet (1 ounce) Lipton Onion Soup & Dip Mix, dry.

# Instructions:

01 - In a large mixing bowl, stir together water, onion soup mix, and ketchup until smooth.
02 - Heat up the oven to 275°F.
03 - Lay the brisket in a roasting pan, then pour the sauce over it and turn until both sides are coated.
04 - Use foil to seal the top of the pan tightly. Make sure it doesn’t press directly on the meat or sauce.
05 - Bake for 7–8 hours. It should be tender enough for a fork but still hold together.
06 - Let the meat sit for 1–2 hours, then slice into 1/2-inch strips across the grain before serving.

# Notes:

01 - Stores in the fridge for up to 5 days.
02 - You can freeze it for as long as 3 months.
03 - Always cut against the grain for better texture.

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