Mom's Brisket

I usually buy a big one, but if you are doing it maybe look for one around 3 lbs and you'll be able to freeze leftovers if you want. I cut up an onion or two, scatter the pieces in a roasting pan (spray with Pam first).Then you put the brisket on top of the onions, if the brisket has a fatty side that side should face up. Then I mix about half a packet of Lipton's Onion soup mix with about 1-2 cups of water. Stir it and then pour it over the brisket. The liquid keeps it moist while cooking and also forms part of the gravy. Season the brisket with a little salt (the soup mix has salt in it I think so you don't want to use too much), pepper, paprika, and I usually also use some ground thyme. Cover the pan and bake at 325 degrees. How long depends on how much the meat weighs so that I could tell you when you buy a brisket. You want to cook it slowly and long so the tough cut of meat gets tender. When the meat only has about 50 minutes to go, I take smallish potatoes I have already washed and cut in half and e-range them around the meat in a circle. I often use a spoon to baste them with a little of the gravy, then I put the same seasonings on them as on the meat. I often take the cover off for the last 20 minutes. Also, if the gravy level drops too low, I add a little water when needed, though it's not usually necessary.

David's take:
Probably a bit under an hour per pound. I use the entire packet of onion soup mix. It's not really worth browning it first but can't hurt. I did 300 instead 325