I start by preheating my oven to 325°F (163°C). This temperature ensures a slow, even cook, allowing the brisket to become tender.

In a mixing bowl, I combine the Lipton Onion Soup Mix, water, ketchup, garlic powder, and black pepper. Stirring these ingredients together creates a flavorful sauce that will both marinate and baste the brisket during cooking.

Placing the brisket in my roasting pan, I pour the prepared sauce over it, ensuring the meat is thoroughly coated. Turning the brisket a few times helps to evenly distribute the flavors.

Covering the pan loosely with aluminum foil, I place it in the preheated oven. I let it roast for about 3 hours, occasionally basting it with the pan juices to keep it moist and flavorful. The aroma that fills the kitchen during this time is simply irresistible.

Once the brisket is tender, I remove it from the oven and let it rest in the pan for about 15 minutes. This resting period allows the juices to redistribute throughout the meat, making each slice juicy and delicious. After resting, I slice the brisket against the grain and serve it with the savory pan sauce.