I have a 13 pound brisket that I'm going to slow cook in the oven. I'm going to season it with lipton onion soup (on top), garlic powder, black pepper, and I'd like to use worcestershire sauce. My questions are will the soup mix be enough salt, do I need to season it on both sides? How much worcestershire should I use?
Also, I've seen recipes where the brisket is wrapped in foil and others where the meat is placed directly in the bottom of the roasting pan. I wanted to braise it in beef broth, which would mean not wrapping it in foil. I'd appreciate any tips/suggestions because I don't want to ruin this pricey piece of meat. I definitely know my way around the kitchen but this is my first time cooking a brisket.