====== Oven Roasted Brisket ======

  - The night before rub the brisket with a 50/50 mix of ground black pepper and kosher salt.
  - Preheat oven to 300° and place a rack inside the large roasting pan. Lay a couple of sheets of foil that are long enough to loosely cover the brisket, crisscross, on top of the rack. 
  - Place the brisket, fat cap up, in the middle of aluminum foil prepared in the roasting pan. Bring the aluminum foil together and close it, covering the brisket loosely, leaving a little space between the brisket and the foil. 
  - Place in the oven and bake for about an 1 hour 15 minutes per pound, until the brisket reaches 185°. Use a meat thermometer to measure the thickest part of the brisket.  
  - Open the foil and bake brisket for another 45 minutes to an hour, until internal temperature reaches 200-202°. 
  - Take the brisket out onto the cutting board, tent it with a sheet of foil, and let it rest for 30 minutes. 

===== Roast Times Example =====

**1 hour 15 minutes per pound**


Brisket - 2.5 lbs
  * 1st bake -  3 hours 45 minutes
  * 2nd bake - 1 hour
  * Rest - 30 minutes


Brisket - 4.0 lbs
  * 1st bake -  5 hours 0 minutes
  * 2nd bake - 1 hour
  * Rest - 30 minutes