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Combine ketchup, water, dehydrated onion, garlic, wine and chicken base and mix to combine.
Slather this beautiful mixture onto the brisket sneaking it into each nook and cranny.
If you have time let stand in refrigerator for 24 hours.
Preheat oven to 350-degrees and place remaining ingredients over brisket in a tightly sealed roasting pan into the oven.
Cook for 3-4 hours. Typically the rule of thumb is an hour a pound. But the true test is when it pulls apart with two forks..
Place in refrigerator over night to cool.
Remove fat and cut against the grain NOT with the grain.
Place sauce over sliced meat and put into 350- degree oven to warm the meat and sauce.