Oven Barbecued Brisket - cooking recipe

Ingredients

1 medium size onion, finely chopped (1/2 c.)
2 cloves garlic, finely chopped
1 (16 oz.) can tomato sauce
1 c. vegetable oil
1 c. catsup
1/2 c. Worcestershire sauce
1/2 c. red wine vinegar
1/2 c. water
3 Tbsp. lemon juice
1/2 c. firmly packed light or dark brown sugar
1/4 tsp. paprika
1 1/2 Tbsp. dry mustard
1 tsp. chili powder
1 1/2 Tbsp. salt
1/2 tsp. cayenne pepper
1 beef brisket (8 to 10 lb.), untrimmed
liquid smoke

Preparation

1.
Heat 8 ounces Eckrich, sliced, 1/2 cup frozen peas in 1 can golden mushroom soup mixed with 1/2 cup water.
Serve over hot noodles!