Sprinkle brisket with any seasonings that you would like. I used the Kuby’s dry rub and sprinkled a generous amount on all sides of the brisket. Wrap the brisket in 2 layers of heavy duty foil and place in a roasting pan. Bake brisket in a 250º oven, 1 hour per pound.
When finished cooking, the brisket will be swimming in juice and be extremely tender. Drain juice. Scrape fat off the top of the brisket. Allow to rest and cool for at least 15 minutes. Slice with an electric knife across the grain.
Serve with barbeque sauce if desired.