This is my friend, Lori’s, recipe…and it rocks! It takes a couple of days to cook, and it’s worth it. 
I’ve had barbecued brisket, corned beef and pastrami. But this is the quintessential comfort food version that brings her family home for the holidays.
Ingredients:
1 beef brisket, 5 to 7 lbs.
salt, pepper, garlic powder
1 large onion, chopped
2 celery stalks, chopped
1 bottle (12 oz.) Heinz chili sauce
1 cup water
1/4 cup chopped parsley
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 packet Lipton onion soup mix
Pre-heat oven to 325 degrees.
Rub brisket with salt, pepper and garlic powder to taste. Place fat side up in a pan.
In a bowl, combine onion, celery, chili sauce, water, parsley, brown sugar, Worcestershire sauce, and soup mix. Pour over meat. Cover the pan with heavy duty aluminum foil to make a tight seal. Cook for 3 hours. (This is the first cook!)
After 3 hours, remove the pan from the oven (leave foil on) and let the meat cool to room temp, then place in fridge. Skim off the fat when the meat has chilled.
While the meat is cool, slice it as thin as you can and place the meat in a glass/Pyrex pan–a 9 x 13 works well–and pour all the gravy/cooked juices on top. If it looks dry, add a little water. Cover the pan tightly with aluminum foil and cook at least one hour at 325. (This is the second cook!)
At this point, you can remove the brisket from the oven and keep it in the pan in the fridge until you’re ready to serve. When it’s time to serve, heat the brisket one more time at 325 until it has warmed all the way through.
Live the Live ™ 