Before starting, read all notes. The brisket needs to be prepped and refrigerated at least 8-24 hours before cooking.

Remove any silverskin (white film on meat) and trim the fat cap to ½-inch.

Line a large baking pan (I use a lasagna pan) with foil. Spray the foil with nonstick cooking spray.

Place the brisket in the foil-lined pan and generously sprinkle all sides with each seasoning.

In a medium bowl, whisk together the BBQ sauce and liquid smoke.

Pour the BBQ sauce/Liquid Smoke mixture over the brisket. Pour the water around the brisket but not on top. Cover the brisket with foil and refrigerate 8-24 hours.

Remove the brisket from the fridge 30 minutes before cooking. Heat the oven to 275°F and set the oven rack to the middle position.

Set the foil-covered pan of brisket in the oven and cook 5 hours.

Check the internal temperature of the brisket. The brisket is done when the temperature registers 200°F. You should be able to lift the brisket in the middle, with tongs, without the brisket breaking.

If the internal temperature doesn’t register at 200°F, then place it back in the oven (covered) and retest every ½ hour.

Once the brisket reaches the desired temperature, transfer it to a cooling rack, open the foil (to let the steam vent), and let it cool at least 30 minutes before slicing against the grain.

After 30 minutes, transfer the brisket to a cutting board to slice and discard the cooking liquid.

Serve with 'Homemade' BBQ Sauce. Enjoy!