Beef Brisket Barbecue

1 Whole brisket (about 9lbs)
1 Envelope Lipton Beefy Onion soup mix (dry)
1 Envelope Lipton Onion Mushroom soup mix (dry)
1 6-oz. can tomato paste
3 tsp Worchestershire sauce
3/4 cup Brown sugar, firmly packed

Wash the brisket and pat dry. Place it (fat side down) on 2 pieces of heavy duty aluminum foil that are large enough to seal the brisket in. Mix all the sauce ingredients together to make a thick paste. If necessary add another tsp. or so of Worchestershire sauce. Sauce should be quite thick, but still spreadable. Smear the sauce all over the top and sides of the brisket. Seal tightly and place in a roasting pan.

Bake in oven for 5 hours at 325. Remove from oven and refrigerate to solidify fat. When fat is solid, remove and discard. Then reseal the meat in foil and reheat until meat is quite warm, about an hour. This makes it easier to break up the meat. Break up the meat into small pieces and stir into the pan juices. Seal tightly and place into oven to bring to a hot temperature. Serve on good buns.

If you wish, you can just slice the meat after cooking and after degreasing the juices, pour a bit of the sauce over the meat.