Three Ingredient Brisket (Print Version)

# Ingredients:

01 - Deckle or point cut brisket, 6 to 8 pounds.
02 - 1 cup of water.
03 - 24 oz of ketchup.
04 - 1 packet (1 oz) Lipton Onion Soup & Dip Mix.

# Instructions:

01 - Crank up the oven to 275°F and let it warm up.
02 - In a big bowl, mix water, soup mix, and ketchup until it’s all smooth.
03 - Lay the brisket in a roasting pan, pour sauce on top, and turn it so it’s coated all over.
04 - Wrap the pan tightly with foil, making sure the foil doesn’t touch anything inside.
05 - Bake for 7 to 8 hours until it’s super tender but still holding together.
06 - Leave it alone for 1 to 2 hours, then slice into 1/2-inch thick pieces against the grain.

# Notes:

01 - Stays fresh in the fridge for 5 days.
02 - Freezes great for up to 3 months.
03 - Slice across the grain every time.

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