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Prepare the brisket: Trim the brisket of any excess fat.
Make the dry rub: In a small bowl, combine the brown sugar, smoked paprika, chili powder, garlic powder, onion powder, black pepper, salt, oregano, thyme, and cayenne pepper.
Season the brisket: Rub the dry rub evenly over the brisket. Place the brisket in a large zip-top bag or container and refrigerate overnight.
Preheat oven: Preheat oven to 250°F (120°C).
Cook the brisket: Place the brisket on a wire rack set over a baking sheet. Cover the brisket tightly with foil. Cook for 6-8 hours, or until the brisket reaches an internal temperature of 195°F (90°C).
Let the brisket rest: Remove the brisket from the oven and let it rest, covered, for at least 30 minutes before slicing. This allows the juices to redistribute throughout the meat.
Serving suggestion: Serve the sliced brisket on a toasted bun with your favorite barbecue sauce, pickles, and coleslaw.