Preheat oven to 275°F (135°C)
Trim brisket to about 1/4 inch fat thickness
Pat brisket dry with paper towels
Season generously with salt and black pepper
Add a dry rub (optional): garlic powder, onion powder, paprika, chili powder
Place brisket fat-side up on a wire rack in a roasting pan (or directly in the pan)
Add 1–2 cups of beef broth or water to the bottom of the pan (optional for moisture)
Cover tightly with foil or a lid
Bake until tender, about 4–7 hours (time varies by size and thickness)
Check for doneness at 4 hours by testing with a probe or fork; it should feel very tender
If using foil: wrap brisket tightly in butcher paper or foil after the first 3–5 hours (optional)
For best results, cook to an internal temperature of about 195–205°F (90–96°C)
Remove from oven and rest brisket
Rest 1–2 hours (or up to 4 hours) wrapped and kept warm
Slice against the grain and serve