Mix all ingredients together & mash with fork.
Line bottom of pan with mixture.
Add 1-3 glasses of water.
Put brisket into pan.
Sprinkle rest of onion soup mixture over brisket.
Cover tightly with aluminum foil.
Bake at 425 at least 30 minutes/lb.
As it cooks, add more water as needed.
Approx. every 30 minutes, flip meat to coat with wet mixture & then flip back.

Cool in refrigerator & then slice against the grain.
Freeze gravy separately.
Defrost & heat meat with gravy, cans of carrots, & potatoes.
Heat 1 hour at 300 degrees.