From Noreen:

Beef Brisket – about 6 lbs  

1 box of dry onion soup

1 box of sliced mushrooms

2 tomatoes, sliced 

1 large onion, sliced (divided in half)

2 tablespoon minced garlic

½ bottle of beer or coke

Amounts are approximate…

Using a large cooking sheet, place ½ sliced onions on bottom and brisket on top.

Pierce the brisket a bunch and top with  remaining ingredients

Cover tightly with foil

Bake fat side up

3 hours @ 350

2 hours @ 300

I like making it ahead of time (like a day or even two) and let it totally cool before slicing.  Then heat it up before serving – making sure there is plenty of liquid to keep it moist.  Probably forgot something but I don’t think you can really do too much damage…