Sear each side of the brisket in a large pan on medium-high heat for approximately 4-5 minutes/side. Add a generous pinch or two of kosher salt and some cracked pepper to each side while browning. Lay out 4-6 sheets of aluminum foil that will be large enough to wrap the entire brisket. Pour 1 packet of Lipton Onion Soup Mix onto the foil and lay the brisket on it (fatty side up). Pour the 2nd packet on top of the brisket. Wrap the foil around the brisket tightly. Set the wrapped brisket (fatty side up) into a baking pan to catch any of the juices that may leak out during roasting. Roast the brisket at 475 degrees for 1 hour and then turn down the heat to 325 degrees and roast for another 2 hours. Let cool while wrapped for at least 30 minutes before unwrapping. Then use an electric knife to carve slices against the grain. Try and save as much of the natural juice from the brisket as you can and pour it over the meat before serving. Serves well with roasted potatoes and your favorite vegetable. Enjoy!