This is one of most fantastic recipes I have ever come across. I first made it as my contribution to our office pot luck holiday party in December 2019. It was a big hit. Afterwards, I received requests from 3 attendees for the recipe. Here it is in mid June, and i am still being asked to share the recipe. Thanks so much for publishing this work of culinary perfection.
I made this yesterday and only used three pound brisket. The recipe did not turn out very well. Letting the brisket sit overnight seemed to ruin the sauce that it was baked in. I got a trimmed piece but the instructions to cut off the fat at the end was confusing.
What cut of brisket do you recommend--full packer, the flat, the point?
I will try this for one of my Hanukkah menus - Sounds interesting. But I am not adding the 2 TB of salt - the onion soup mix seems like it would be salty enough.....
What in the world makes this a Hanukkah brisket?!