Have butcher cut large pocket in brisket.
Saute bacon about 3 minutes.
Add onions cook, stirring frequently, until lightly browned.
Combine bread cubes with bacon mixture in large mixing bowl; toss lightly.
Add oregano, parsley, and eggs; toss with fork until well combined.
Season with salt and pepper.
Sprinkle about 3 tablespoons water over stuffing if mixture seems too dry.
Pack stuffing evenly into pocket of brisket.
Secure opening with skewers.
Score top of roast lightly.
Sprinkle with pepper; rub into roast.
Place in lightly greased shallow baking pan.
Cover loosely with aluminum foil.
Bake in preheated 350°F oven 1 hour and 45 minutes.
Remove foil; bake 30 minutes.
Remove from oven; place on serving platter.
Pour pan juices over top of roast, if desired.
You can double stuffing recipe and bake additional amount separately if desired.