Step 1

Mix dry rub ingredients. (This recipe for dry rub will cover a 5 lb brisket.)

Step 2

Remove the brisket from the package and trim away any silver skin or excess fat.

Step 3

Coat the entire brisket with the dry rub and massage the dry rub into the meat. Make sure to coat the sides of the brisket.

Step 4

Wrap the dry-rubbed brisket tightly with non-stick Reynolds foil and refrigerate overnight. Completely wrap it as a package in one direction then go across the other direction sealing the foil.*A minimum of 3 hours is needed for the dry rub to penetrate the brisket.

Step 5

Take the brisket out of the refrigerator an hour before cooking it, allow the brisket to get to room temperature before cooking.

Step 6

Preheat the oven to 275° F

Step 7

Insert an oven-safe meat thermometer into the thickest part of the brisket

Step 8

Slow Roast in the oven until the internal temperature reaches 175 degrees F. Remove the brisket from the oven and carefully cut the foil open to expose the brisket and continue roasting until the internal temperature reaches 195-205 degrees F.*Depending on your oven, and where you inserted the meat thermometer, this process may take 5-6 hours.

Step 9

Do not be tempted to raise the temperature for faster cooking time, or your brisket will be very tough. Slow oven roasting allows the fats to break down gradually, tenderizing the beef, so it has a stretching juicy quality in the end.

Step 10

Remove the brisket from the oven and place it on a cutting board. Tent the brisket with a sheet of foil, and let it rest for one hour so the juices redistribute evenly throughout the brisket.

Step 11

When cutting the brisket make sure to go against the grain. Slice the brisket in pencil width slices. *See Notes