Best Brisket

This recipe is inspired by my childhood best friend's mom. I've turned into my own special recipe, but her slow cooking technique is what I recommend!

Either Preheat oven to 350 degrees and lower to 300 after 2 hours for an additional hour
or 250 if you plan to slow cook for 6-8 hours.

2.5 lbs Brisket, 2nd cut
1/4 c. sugar (brown, turbinado or in the raw)
1/3 c. onion soup mix or if you need low sodium, onion powder
1/2 c. garlic powder
2/3 c. sherry (tio pepe makes a kosher blend every passover and it's usually available year round)
1/3 c. water or broth
Veggetables to add: Root vegetables, celery, carrots, potatoes, parsnips, mushrooms (whatever is on hand)
Optional dry ingredients: Paprika, zatar, mustard powder, rosemary or emeril's spice blend. Clove of garlic - place slices into little slits you cut in the meat

If using fresh garlic, insert first. Then mix dry ingredients and use as a dry rub on both sides of meat. Chop vegetables into big pieces, celery, parsnips and carrots on the bias. Toss into bottom of pan. Add meat and liquid. Cover with aluminum foil and place in oven. See above for temperature and cooking time options. Turn over half way through cooking. (If you want to nestle the meat directly into the liquid, you won't regret it.) You may want to add more liquid half way through, or take off the aluminum foil to let the gravy thicken depending on how your oven does and how much liquid the meat gives off.