Preheat oven to 250 degrees. Lower the oven rack to one level below the center position.

Using a clean sharp boning knife trim all of the fat on the brisket down to ¼ inch thick. This measurement is just eyeballed. Trim off any silver skin or meat that is less thick than the width of your thumb. Then weigh your brisket - you will figure on cooking a total of 1 to 1.5 hours per pound.

Grab your yellow mustard and apply a thin even layer over the entire brisket to act as a binder for the seasoning.

With the binder in place, first apply an even and generous amount of the 50/50 mixture of kosher salt and coarse black pepper. Next, apply a lighter layer of the remaining 3 seasonings.

Place a cooking rack onto a baking sheet and then set your brisket on top of the cooking rack. Don't forget to insert your wireless meat probe if using one. Make sure the brisket does not hang over the baking sheet, otherwise drippings will get into the bottom of your oven.

Place the brisket into the oven.

You can let the brisket cook for 3 hours before checking on it. Once the 3 hours are up, make sure to drain any pooling on the meat. This will wreck the brisket’s bark in that area. So using the turkey baster, you can suck up any drippings and apply them to any dry areas so they don’t burn.

Repeat the process of draining any pooling and apply drippings to dry areas every 45-60 minutes until the brisket goes through the stall (when internal temp is over 175 degrees F), usually after about 6 to 8 hours.

Wrap brisket with butcher paper, then place back into the oven.

Keep cooking until the brisket has come to 205 degrees internal or until the brisket feels completely tender, usually between 10 to 15 hours with a 10 pounder.

Remove from oven and rest the brisket for 1 hour minimum.

Using a 10-12 inch slicing knife, start cutting slices of brisket roughly ¼ inch thick, across the grain, starting at the flat side of the brisket.