– beef brisket – brown sugar – paprika – salt – garlic powder
Combine the dry rub seasoning ingredients together in a small bowl. Pat the brisket dry with a paper towel. Cover the brisket with the dry rub seasoning with a spoon.
Don't rub the spices into the meat. Cover the meat with plastic wrap and refrigerate it for at least 30 minutes. I recommend 8 to 24 hours.
Remove the brisket from the refrigerator and remove the plastic wrap and allow it to come down in temperature while the oven preheats.
Preheat to 275 °F, and put a grate (roasting rack) in the bottom of a roasting pan or baking dish large enough to hold the meat. Place the brisket fat-side up on the grate.
Fill the bottom of the pan with water up to the edge of the grate. Place the meat on the grate and cover with the roasting pan lid.
Bake the meat covered for 2 to 3 hours or until an instant-read thermometer reads 145 °F.