I wouldn't cook it at 250 without previously heating it to a higher temp. The chance for it to stay a long time at an unsafe temp are too great. And the amount of salt in a packet of onion soup mix is about the same as 2 teaspoons of salt. Would you pour 2 teaspoons of salt over your meat, then add bbq sauce and roast it? My fingers swell when I eat anything that salty. I put it into a covered roaster, rub with garlic powder, ground mild red chilis or mild chili powder, spread on some tomato paste, about 1/3 of a small can....then pour a bottle of dark beer into the bottom of the roaster, you can add some onion slices to the top too, put on the lid and put it into a 300 oven for about 5 hours...or 325 for 4...or 350 for 3 hours...doesn't matter much...just so it gets hot enough to kill germs....and doesn't cook too fast. If you like a smoky flavor, add a very little bit of liquid smoke...like 1/4 teaspoon. I wrap the cooked meat, and pour off the liquid in the roaster and skim the fat, then slice the cooled meat and reheat in the sauce. It stays in neat slices that way. Linda C

One of my former bosses gave me his method for cooking brisket. It is just absolutely the best and so very, very easy. Former Boss's Brisket - The Greatest Brisket Woody's Concentrated BBQ Cooking Sauce* Dried Onions Pepper Salt Garlic Salt Oregano Seasoning Salt Cumin START THIS 2-3 DAYS (BETTER IF IT MARINATES FOR 3 DAYS) BEFORE YOU PLAN TO COOK IT. THEN YOU HAVE TO ALLOW 7-8 (OR 12) HOURS TIME TO COOK IT. Before buying brisket, look at the bottom -- the more meat you see the better. Buy the one with the most meat visible from the bottom. Tear off piece of heavy duty aluminum foil large enough to completely enclose the brisket. Place brisket on the foil. Brush (I just pour about 1/2 jar of Woody's on brisket and spread evenly with hand) one side of brisket with Woody's -- be liberal. Then sprinkle on the garlic salt, oregano, seasoning salt, salt, pepper, dried onion, and cumin -- be liberal with the seasoning too. Turn brisket over and repeat this on the other side. (I like to start with the bottom side of the brisket then turn it over and finish the top side. That way it is ready to put in refrigerator when I am finished.) Wrap the heavy duty aluminum foil and place on a large platter, a roaster, whatever will fit the brisket. Marinate in refrigerator for 2 or 3 days. When ready to bake, leave in foil and do not open it up. Put in 300 degree oven and cook for 7-8 hours. (I put in 250-275 degree oven and cook for 12 hours.) You can bake this overnight; for cooking 7-8 hours just turn oven on before you go to bed, put the brisket in the oven and it is ready in the morning. (I put in oven at 6:00 p.m. and take out at 6:00 a.m.) Remove from oven and unwrap foil (be careful, there are lots of juices in the foil so open the foil carefully and leave cupped so the juice does not run out). After cooking, you may take the fat off or leave it on. (I also like to drain off the juices and put the meat on a large platter.) This has an incredible flavor and is extremely tender. IT IS WONDERFUL! You can slice and serve on plates. You can use for sandwiches. It is great served on hamburger buns with a slice of onion as a sandwich, served with peppers and either French fries, potato salad, or potato chips. *Can purchase at Kroger's; it is with BBQ sauces. I will always be greatful that my boss was willing to share his preparation method. People are always asking me to bring this to get togethers.

I agree with skipping the browning. I used to, but what a pain! Especially if the brisket is really big, as in, too big to fit in a skillet to brown so that you have to brown it in stages. I finally just quit browning and found that the results were just dandy. Whew! One less step.

I just cooked one Sunday and it was delicious! I use to do the marinade and barbecue sauce and all that junk.I prefer serving my homemade barbecue sauce on the side.Liquid smoke is very strong so if you have never used it be careful.My DS used a whole bottle of it once for marinading one and it was so strong I couldn't eat it. For the past couple of years the only seasoning I use is salt,pepper and garlic powder.Sprinkle all three liberally over both sides of the brisket.Cut a large onion in quarters and place on top.Wrap tightly in a double layer of heavy duty aluminum foil,(or if you have a big enough slow cooker or electric roaster,use that on low heat),fat side down and place in a large baking pan.The pan should be deep enough to catch any juices that might "accidentally" seep out.Trust me,I know this from experience.LOL Briskets produce a lot of juice. Preheat oven to 400* and place the pan in the middle rack.Let it cook for about 30 minutes then turn the oven down to 300* and cook for about 6 hours for a 7-8 lb. brisket.I usually put it in the oven before I go to bed around midnight.After the 400* temp bake,I turn the oven to 200* and let it cook all night and turn off the oven around 7-8 AM.After it is done you can pour off the juice and add barbecue sauce or anything else you like or make gravy from the liquid.Let it stand for at least 30 minutes before slicing.Slice against the grain. Lately I have been buying the trimmed briskets.They are a little more expensive per pound but in the long run it is a bargain because you aren't paying for 3 pounds of fat.The ones I buy have just enough fat on the bottom to keep them tender and juicy.I cook them the same way as the whole ones. Briskets are one of the easiest cuts to cook in my opinion.Very little preparation and no watching! Leftovers,if you have any,can be made into sandwiches. Enjoy your brisket! Here is a link that might be useful: Cooking times for Brisket