Preheat oven to 275°F (135°C)
Pat brisket dry with paper towels
Season all sides generously with salt and black pepper
Optional: Add a dry rub (garlic powder, onion powder, smoked paprika, chili powder)
Place brisket fat-side up in a roasting pan or Dutch oven
Add aromatics if desired (onion, garlic, carrots) and optional liquid (beef broth or water) to about 1/4 inch depth
Cover tightly with foil or a lid
Bake until internal temperature reaches 195–205°F (90–96°C) for tender slices (typically 1–1.5 hours per pound)
Optional: For extra flavor, wrap in butcher paper or foil after the bark sets (around 6–10 hours), keeping it tight
Remove from oven and rest brisket covered 30–60 minutes
Slice against the grain using a sharp knife
Optional: Strain and reduce pan juices for serving sauce