Mix the dry rub ingredients. This recipe for dry rub will cover a 6 lb brisket.

Take brisket flat out of the package, lay it on a cutting board and pat it dry with a paper towel.

Spread a generous amount of dry rub on top, flip the brisket over and spread a generous amount of dry rub over that side.

Wrap rubbed brisket in a couple of layers of foil, covering it tight. Place wrapped brisket in a pan or dish.

Refrigerate the brisket overnight or up to 12 hours. Take it out an hour before cooking, unwrap and let it get to room temperature.

Preheat oven to 300°F and place a rack inside the large roasting pan. Lay a couple of sheets of foil on top of the rack.

Place the brisket, fat cap up, in the middle of aluminum foil prepared in the roasting pan.

Bring the aluminum foil together and close it loosely, leaving space between the brisket and the foil.

Bake for about 1 hour and 15 minutes per pound until the brisket reaches about 180°F.

Open the foil and place it back in the oven. Bake brisket for another 45 minutes to an hour.

Take the brisket out onto the cutting board, tent it with a sheet of foil, and let it rest for 30 minutes.

Make sure to cut the brisket against the grain.