1 untrimmed whole brisket, 6-13 lb.
1 (10 oz.) bottle low sodium soy sauce
10 oz. barbecue sauce
Pepper
No salt (even low sodium soy sauce has salt in it)

FOR THE GRAVY:

1 heaping tbsp. freeze dried beef broth
2 heaping tbsp. cornstarch
Broth from roast
8-12 oz. water

Wash and dry untrimmed whole brisket. Cover all over with black pepper. Lay brisket (fat side up) on one end of piece of heavy duty aluminum foil that is more than twice as long as brisket (18 inch wide heavy duty foil). Fold over and seal well down each side, leaving end open.

Place in large baking roaster on rack. Roaster must be large enough to hold brisket lying flat. (I use 2 small racks; one on each end and large rack from roaster on top of them to elevate to a little more.)

Mix soy sauce and barbecue sauce and pour in open end of foil. Seal end of foil so brisket is sealed well all around. Put lid on roaster.

Bake at 325 degrees for 5 1/2 to 6 1/2 hours, depending on size. (I like to turn my oven off and leave it in another hour.) Remove from foil and roaster, saving broth.

To make gravy: Separate grease from broth by either: A. Grease separator, B. Chill and lift out solid grease, or C. Ice cubes (put ice cubes in hot broth; grease will solidify and stick to them). Dip them out and throw away. (I prefer the first 2 methods; the grease makes great seasoning for cabbage, etc.) Heat degreased broth. Add 1 heaping tablespoon of freeze dried beef broth. Mix 2 heaping tablespoons cornstarch with 8 to 12 ounce cold water and add to hot broth. Heat and stir until gravy is thickened.

Serving Suggestions: Serve with rice and cole slaw.

For company or serving large groups chill brisket and slice thin with electric knife. Put in flat baking dish with a little gravy on top. Seal tightly with foil and warm about 60 to 90 minutes at 300-325 degrees.