Effortless Three Ingredient Brisket (Print Version)

# Ingredients:

01 - 6 to 8-pound brisket, point or deckle cut works great.
02 - 1 ounce of dry Lipton Onion Soup mix.
03 - A cup of water.
04 - 24-ounce bottle of ketchup.

# Instructions:

01 - Turn your oven on to 275°F and let it warm up.
02 - In a big bowl, stir together the water, ketchup, and dry soup mix until it's smooth.
03 - Put the brisket in your roasting pan, pour the sauce on top, and flip it over so it's covered on all sides.
04 - Use foil to seal the pan tightly, being careful the foil doesn't touch the food.
05 - Bake for about 7 to 8 hours until it’s tender enough to poke with a fork but stays intact.
06 - Let it cool for 1 to 2 hours, then slice into half-inch strips going against the grain.

# Notes:

01 - It’ll last in the fridge for around 5 days.
02 - Freezes well for up to 3 months.
03 - Make sure to slice opposite the grain!

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