Preheat the oven to 300°F.
Place a rack inside the large roasting pan.
Cover the brisket loosely with a couple of sheets of foil and place it on the rack with the fatty side facing up.
Bake for approximately 1 hour and 15 minutes per pound until it reaches a temperature of 170-180°F.
Once it reaches 180°F, take the foil off and bake uncovered for an additional 30 to 45 minutes until it is tender and juicy, reaching an internal temperature of approximately 190-195°F.
Transfer the brisket to the cutting board, tent it with a sheet of foil, and let it rest for at least 30 minutes.
Cut the brisket against the grain.
