1 beef brisket
1 pkg. dry onion soup
1/4 tsp. garlic salt
1/4 tsp. seasoned salt
1 can ketchup
1 can beer

In 9x14 pan line with foil (enough to wrap meat in). Cover meat with soup, salts, ketchup. Pour beer around meat. Seal tight with foil. Bake 10 to 12 hours at 250-275 degrees.

Pour off juice and save for gravy. Cool meat slightly for best and thin slices. Cut across grain. Approximately 12 or more servings.