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. Allow the meat to come down closer to room temperature while the oven preheats. Once the oven is preheated you can bake the brisket regardless of the temperature of the meat.
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. Remove the lid and bake for 1 more hour or until the internal temperature reaches * 190 °F to 205 °F.
* Allow the meat to rest for 30 minutes and then cut the brisket across the grain into thin slices. Serve.
Notes
I apply the dry rub, wrap it and refrigerate the brisket overnight. If you don't have that kind of time, I recommend at least 30 minutes.Cooking times vary so it's recommended that you cook by temperature. A flat brisket will cook quicker than a point because of its thickness. Therefore I recommend that if you purchase the entire brisket you cut the point from the flat. *The internal temperature is dependent on your desired outcome. 190° F to 200° F is perfect for slicing. 205° F is for pulling.Note: We have increased the temperature of our oven to 325° F and the brisket baked in 3 hours. Bake by internal temperature, not the clock.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.