Donnita's Oven-baked Brisket

1 half brisket from Rockin W Meats

¼ cup honey Dijon mustard

¼ cup Dijon mustard

2 Tablespoon liquid smoke

¼ cup coarse salt

3 Tablespoon black pepper

1.5 teaspoon garlic powder

Start the day before you wish to serve.

Cover a rimmed baking sheet with foil and place a cooling rack on top.  Trim brisket as necessary (remove any white film and trim the fat cap to about ½” thick).

Combine the mustards and liquid smoke and then brush it all over the brisket.  Combine the salt, pepper and garlic powder and rub this all over the brisket. 

Cover the whole thing with foil and refrigerate for 10-12 hours. 

Remove the brisket from refrigeration and let it sit out and lose the chill for about 20 minutes.  Place a rack in the center of the oven and heat to 300 degrees F. 

Place the brisket in the oven and cook for about 6 hours or until the brisket reaches 180 degrees F.

Uncover the brisket and cook for 1-2 hours more, checking the temperature regularly until the exterior is crisp and the interior stays at 200 degrees F for at least an hour. 

Transfer the brisket to a cutting board, vent with foil and let it rest for 30 minutes. 

Slice across the grain and serve.