Preheat the oven to 300°F to 325°F
Trim excess fat from the brisket, leaving a thin fat cap
Pat the brisket dry with paper towels
Season generously with salt, black pepper, garlic powder, and onion powder
Optional: rub with paprika, cumin, or brown sugar
Place sliced onions, garlic, or carrots in a roasting pan
Set the brisket fat-side up on top of the vegetables
Add beef broth, water, or a mix of broth and Worcestershire sauce to the pan
Cover the pan tightly with foil or a lid
Bake for about 1 hour per pound, until tender
Check for doneness when the internal temperature reaches about 195°F to 205°F
Remove from the oven and let rest for 20 to 30 minutes
Slice against the grain
Serve with pan juices or gravy