3-4 lb. first cut (FLM) brisket
2 bottles Bennetts chili sauce
2 c. water
2 pkg. Mrs. Grass onion and mushroom soup mix
6-8 sm. red potatoes, washed and cut in half
1 Reynolds cooking bag (follow instructions to prepare bag)
1 lg. disposable roasting pan

Mix together chili sauce, water, and soup mix. Place brisket in bag and put in a large roasting pan. Pour sauce mixture over brisket (turn brisket to coat making sure brisket ends with the fat side up). Put potatoes all around brisket (make sure they are also coated with sauce).

Bake at 325 degrees for 3 1/2 hours. When done, remove brisket and slice against the grain. Sauce can be poured over brisket or served on the side. Serves 6-8.