Cooking a brisket in the oven

Lone Star Brisket in Chili Sauce and Beer

1 brisket (5 to 7 pounds) trimmed
2 1/2 teaspoons seasoned salt
1/4 teaspoon freshly ground pepper
2 cloves garlic, minced
2 onions, sliced and separated into rings
2 ribs celery, chopped
1 bottle (12 ounces) chili sauce
1/4 cup water
12 ounces beer, at room temperature

Preheat oven to 300 degrees. Sprinkle brisket with seasoned salt, pepper, and garlic. Place brisket in roasting pan, fat side up. Add onions and celery in a single layer over top of brisket, covering brisket completely. Pour chili sauce over brisket. Pour 1/4 cup water into chili sauce bottle, shake, and pour over meat. Roast uncovered 1 1/2 hours, basting every 30 minutes. Pour beer over meat. Cover tightly with foil and roast an additional 3 to 4 hours, depending on size of brisket. Remove brisket from gravy and place on a carving board. Refrigerate gravy or chill quickly by placing in freezer. When cooled, slice meat without distrubing the shape of brisket. Slide the brisket back into pan. When gravy is cold, skim fat and pour gravy over brisket.. Put back into the oven to reheat.. Serve immediatelly. This freezes well, already sliced.

go 400 degrees for 30 minutes, then drop the temp way down, to 220 wrap in foil and go long as possible. Might consider a little liquid smoke in the wrap.

Some one higher up said to use a beer and I like that too. use half a quart of beer and drink the other half