Place brisket in large Dutch oven. Sprinkle pepper onto brisket. Add parsnips, onion, fennel, carrots, potatoes, 1 1/2 cups water, Worcestershire sauce and barbecue sauce; sprinkle soup mix on top.
Bake, covered, at 325°F for 3 to 3 1/2 hours or until tender and a meat thermometer registers 160°F, basting occasionally with pan juices. Remove beef from pan, reserving gravy. Cut into slices and place beef and vegetables on large serving platter. Pour gravy over beef.
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