Freeze or chill thoroughly brisket - whatever size you desire. While meat is still very cold and firm, trim away as much fat as possible. Wash meat and season with salt, seasoned salt, pepper, garlic or whatever you prefer.

Flour inside of turkey-size cooking bag as directed on box. Put brisket in bag, FAT SIDE UP; then dust dry Brown Gravy Mix and Onion Gravy Mix over the top of the brisket. Seal bag and cut slits as directed in bag.

Put in pan sufficient in size to accommodate meat. Bake very slowly, about 225 to 250 degrees for at least 4 hours, or until fork inserted in the heaviest end of the meat chunk indicates tenderness. (If brisket is extra heavy, longer cooking time may be needed.)

Remove from oven, let stand only a few minutes and remove from bag. Do not carve until meat has cooled about 30 minutes.

If this is too much meat for your family at one time, cut in half and freeze for later. Scraps can be chopped up and added to barbecue sauce for great sandwiches.