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Trim the brisket to maximize the amount of sliceable meat.
Season the brisket with the SPG rub (2 parts black pepper, 1 part salt, ½ part garlic).
Cook the brisket at 250°F for the first hour, then increase temperature to 275-300°F.
Wrap the brisket in a foil boat, leaving the fat cap exposed, and continue cooking for 1-2 hours.
Spritz the brisket with Worcestershire sauce every 20 minutes to help develop the bark.
Cook the brisket until it reaches an internal temperature of 155°F, then let it rest in a warm oven overnight.
Slice and serve the brisket, allowing Jeremy Yoder to try it and provide feedback.