1 brisket of beef, 4 to 6 lbs. after trimming
1 env. onion soup mix, from 2.75 oz. pkg.
1 (10 1/2 oz.) can beef bouillon or broth, or as needed
1/4 c. finely chopped onion
Crushed hot red pepper, to taste

Start fire in grill (see note). Meanwhile, spread dry soup mix over surface of brisket, then wrap securely, using at least 3 layers of heavy-duty foil. Seal foil well to hold in all the juices. When coals are white hot, move them to one side; place rack 6 inches above coals.

Place foil-wrapped brisket on rack but NOT directly above coals. Cover grill and cook brisket 3 hours, turning once. Remove brisket carefully from wrappings, pouring drippings off into glass measure. Return brisket to grill rack, directly over coals this time and cook, uncovered, 20 to 30 minutes until crusty brown, basting with drippings from time to time.

To Serve: Skim fat off remaining drippings and discard. Mix drippings with enough beef bouillon to make about 2 cups of liquid. Stir in onion and crushed red pepper to taste. Cut brisket into thin slices. Serve with dripping mixture as dipping sauce. Makes 8 to 10 servings.

Per Serving: 475 calories, 30 grams protein, 37 grams fat, 26 grams carbohydrate, 447 mg. sodium, 99 mg. cholesterol.

NOTE: Brisket may be cooked in oven and finished either on grill or under broiler. Heat oven to 325 degrees. Place wrapped roast in roasting pan and bake 3 hours. Finish on grill as described; or place, after unwrapping, on rack in broiler pan and broil 5 minutes on each side. Baste from time to time with drippings. Serve as directed.