1. Pat dry. Coat with your favorite dry rub and/or salt, wrap in foil and let sit for up to 12 hrs. in fridge. Remove from fridge 30 mins. before cooking.
2. Preheat oven to 300°F. Place on a rack inside a roasting pan. Loosely cover brisket with foil sheets. Bake 2 ½ hrs.
3. Open the foil and let bake uncovered for 45 mins. to an hour more, then check thickest part of the brisket with a meat thermometer for 195—205°F internal temperature. Remove from oven.
4. Rest for 30 minutes. Slice and serve.

Use a food thermometer to check for the coolest spot. Let the brisket rest for 30 minutes. To serve, slice brisket against the grain into thin strips.