Brisket 16 Recipe

This recipe takes 2 days to make. Put brisket in large piece of heavy duty aluminum foil. Spread 1 package of dry onion soup mix on top. Sprinkly liquid smoke over it (depending on the size of brisket, I have been known to use a whole bottle). Seal TIGHTLY. Place in bottom of roaster and bake at 250° for 5-6 hours. Remove from oven - cool enough to refrigerate overnight. The next day, remove congealed fat, but leave the liquid. Slice while cold. Return to foil and liquid. Add your favorite BBQ sauce on top of sliced brisket (at least half a bottle), pull the foil back together, seal it again and pop back in 250° oven for another 1-2 hours.