Day before baking:

1. Combine all dry rub ingredients in a small bowl and stir to mix.
2. Lay the brisket on a cutting board and pat dry with paper towels.
3. 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

1. Remove the brisket from the refrigerator and unwrap. Allow to sit at room temperature one hour.
2. Preheat oven to 300 degrees Fahrenheit. Place a rack in a large roasting dish. Lay foil in an “X” across the rack.
3. Place the brisket, fat cap up, on the center of the criss-crossed foil. Wrap the brisket loosely in the foil. Bake the brisket for 1 hour 15 minutes per pound or until internal temperature reaches 180 degrees. 
4. Open the foil and return the brisket to the oven for an additional 45 minutes or until the internal temperature reaches 195.
5. Remove from the oven and allow the brisket to rest for 30 minutes before slicing against the grain and serving.