Trim the Brisket

1. Step 1: Trim excess fat, leaving about ¼-inch fat cap on one side.
2. Step 2: Remove any silverskin or hard fat that won’t render during cooking.

Season the Brisket

1. Step 1: Pat the brisket dry with paper towels.
2. Step 2: Rub a light coating of mustard on all sides (optional).
3. Step 3: In a small bowl, mix salt, pepper, garlic powder, and smoked paprika.
4. Step 4: Rub the seasoning generously and evenly all over the brisket.
5. Step 5: (Optional) Drizzle Worcestershire and/or liquid smoke on both sides for flavor.

Let It Rest

1. Step 1: Place the seasoned brisket on a baking sheet or rack.
2. Step 2: Refrigerate uncovered for at least 4 hours or overnight.
3. Step 3: Bring to room temperature for 1 hour before cooking.

Preheat and Roast

1. Step 1: Preheat oven to 250°F (121°C).
2. Step 2: Place brisket fat-side up on a wire rack set in a roasting pan or on a foil-lined baking sheet.
3. Step 3: Roast uncovered for 4–6 hours, depending on size, until internal temp reaches 165°F (74°C).

Wrap and Continue Cooking

1. Step 1: Wrap the brisket in butcher paper or foil.
2. Step 2: Return to oven and continue roasting until internal temp reaches 200–205°F (93–96°C).
3. Step 3: This can take another 2–3 hours.

Rest the Brisket

1. Step 1: Remove from oven and let it rest wrapped for 1 hour before slicing.

Slice and Serve

1. Step 1: Unwrap and place on a cutting board.
2. Step 2: Slice against the grain for maximum tenderness.
3. Step 3: Serve with your favorite BBQ sides.