Home-Style Oven-Baked Brisket

Pat the meat dry with paper towels and trim any excess thick fat cap, leaving about 1/4 inch.

Combine the salt, pepper, paprika, garlic powder, onion powder, sugar, and mustard powder.

Rub the brisket all over with vegetable oil, then thoroughly coat it with the spice rub on all sides.

Cover the meat with plastic wrap and refrigerate for at least 8 hours, preferably overnight.

Preheat your oven to 250°F (120°C). Pour the beef broth and apple juice into the bottom of a roasting pan. Place a wire rack inside or position the meat so it isn't submerged in the liquid.

Seal the pan tightly with a double layer of foil. Bake for 6 to 7 hours until the internal temperature reaches 195°F to 203°F (92°C to 95°C).

Remove the brisket from the oven, wrap it in a fresh sheet of foil, and let it rest for at least 1 hour.