3 or 4 lbs. beef brisket
1 pkg. dry onion soup
2 c. pineapple juice
2 tbsp. brown sugar
2 tbsp. soy sauce

Sear brisket on both sides under broiler. Pierce meat with knife. Mix remaining ingredients. Place seared brisket on a large sheet of heavy foil. Turn up sides to form pan. Pour juice mix over brisket; bring sides of oil up and together and fold and seal tight. Bake in oven at 300 degrees for 2 hours. Turn oven off and let it stay in oven overnight. In morning scrape off onion soup mix. Slice meat diagonally. Store in casserole with juice mix over it. Warm to serve.