4 ½ lb. brisket
juice of 6 lemons
pepper and garlic powder
2 pkgs. onion soup mix
3 T. brown sugar
1 bottle Heinz chili sauce
1 whole head of garlic, cleaned
small red potatoes (4 per person)
Cover brisket with lemon juice; refrigerate 24 hours.
Rinse away lemon juice. Sprinkle with pepper and garlic powder on both sides.
Place brisket fat side up in roasting pan. Pour 1 1/2 cups water around meat and sprinkle with soup mix, brown sugar, ¾ of the chili sauce and garlic (in that order).
Cover with foil. Roast at 350°F for 2 ½ hours, checking frequently to add water mixed with remaining chili sauce as necessary to get a rich, carmelized sauce.
Add red potatoes, adding as little water as possible, and baste.
Roast 1 hour more uncovered or until potatoes are fork tender and carmelized.