2 (3 to 4 lb.) flat cut briskets
1 (32 oz.) bottle ketchup (I use Hunts)
1 large chopped onion
3 tbsp. onion powder
water (enough to cover)

Rinse briskets. Do not trim. Take 1/3 of onions and ketchup and layer in bottom of 6-quart Crock-Pot.

Douse one brisket on both sides with onion powder and lay on top of onions and ketchup. Take 1/3 of onions and ketchup and place on top of brisket. Take second brisket, douse with onion powder on both sides and place in Crock-Pot. Cover with remaining 1/3 of onions and ketchup.

Fill Crock-Pot with water to a level that barely covers the ingredients. Set Crock-Pot on HIGH for 8 hours.

Note: For best results, prepare TWO days before serving. After cooking let cool, refrigerate for 24 hours for easy slicing. After slicing, cover with the onions and sauce and bake in oven for 1 hour at 350°F and serve.

Submitted by: Jack