Trim excess fat, leaving about ¼-inch fat cap on one side.

Remove any silverskin or hard fat that won’t render during cooking.

Pat the brisket dry with paper towels.

Rub a light coating of mustard on all sides (optional).

In a small bowl, mix salt, pepper, garlic powder, and smoked paprika.

Rub the seasoning generously and evenly all over the brisket.

(Optional) Drizzle Worcestershire and/or liquid smoke on both sides for flavor.

Place the seasoned brisket on a baking sheet or rack.

Refrigerate uncovered for at least 4 hours or overnight.

Bring to room temperature for 1 hour before cooking.

Preheat oven to 250°F (121°C).

Place brisket fat-side up on a wire rack set in a roasting pan or on a foil-lined baking sheet.

Roast uncovered for 4–6 hours, depending on size, until internal temp reaches 165°F (74°C).

Wrap the brisket in butcher paper or foil.

Return to oven and continue roasting until internal temp reaches 200–205°F (93–96°C). This can take another 2–3 hours.

Remove from oven and let it rest wrapped for 1 hour before slicing.

Unwrap and place on a cutting board.

Slice against the grain for maximum tenderness.

Serve with your favorite BBQ sides.