The day before baking:
- Combine all dry rub ingredients in a small bowl and stir to mix.
- Lay the Brisket on a cutting board and pat dry with paper towels.
- Coat the Brisket thoroughly on all sides with the dry rub. Wrap tightly in two layers of aluminum foil and place in a baking dish or pan to catch any juices that might escape. Refrigerate 10 hours or overnight.
Baking instructions:
- Remove the brisket from the refrigerator and unwrap it. Allow to sit at room temperature for one hour.
- Preheat the oven to 300F. Place a rack in a large roasting dish. Lay foil in an X shape across the rack.
- Place the Brisket, fat cap up, on the center of the criss-crossed foil. Wrap the Brisket in the foil. Bake the Brisket for 1 hour 15 minutes per pound or until internal temperature reaches 180F.
- Open the foil and return the Brisket to the oven for an additional 45 minutes or until the internal temperature reaches 195F.
- Remove from the oven and allow the Brisket to rest for 30 minutes before slicing against the grain.
- Serve with your favorite sides and enjoy!