1. The night before rub the brisket with a 50/50 mix of ground black pepper and kosher salt.
2. 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.
3. 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.
4. 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.
5. Open the foil and bake brisket for another 45 minutes to an hour, until internal temperature reaches 200-202°.
6. Take the brisket out onto the cutting board, tent it with a sheet of foil, and let it rest for 30 minutes.

Brisket - 2.5 lbs

• 1st bake - 3 hours 45 minutes
• 2nd bake - 1 hour
• Rest - 30 minutes