Ingredients

• 4-5 pounds beef brisket, trimmed
• 2 tablespoons salt, kosher
• 1 tablespoon black pepper, freshly cracked.
• 2 tablespoons brown sugar
• 1 tablespoon paprika
• 1 tablespoon Colman's English Mustard
• 1/4 cup liquid smoke

Directions

1. Preheat your oven to 250F. Line a large baking sheet with aluminum foil, making sure to leave enough extra foil to wrap the brisket.
2. In a small bowl, mix together the salt, black pepper, brown sugar, paprika, and dried mustard.
3. Rub the brisket all over with the liquid smoke, ensuring it is evenly coated. Then, apply the spice mixture to the brisket, pressing it into the meat so it adheres well.
4. Place the brisket on the prepared baking sheet and wrap it tightly with the foil. Make sure it is well-sealed to keep the moisture in. Insert an oven-safe meat thermometer into the thickest part of the brisket. Chef tip: If you have an oven with a built-in meat thermometer, run the wire out the side of the pan. If you are using a standard meat thermometer, insert it into the brisket, through the foil, so you can see the reading.
5. Bake the brisket in the preheated oven for about 6-7 hours, or until the internal temperature reaches 175F.
6. Remove the brisket from the oven and let it rest, still wrapped in foil, for about 30 minutes before slicing. Slice the brisket across the grain into thin slices and serve.