Take the brisket out of the fridge first. Trim off any very thick pieces of hard fat. Leave about a quarter inch of fat for flavor.

Combine the salt, pepper, and powders in a bowl. This is a classic "Dalmatian rub" for Texas beef. Stir it until the colors are very even.

Rub the spices all over the raw meat. Press them into the meat with your clean hands. Cover every single side including the thick fat cap.

Dab a few drops of liquid smoke on meat. Use your fingers to spread it around very lightly. A little bit goes a very long way here.

Lay out two large sheets of heavy-duty foil. Place the seasoned brisket in the middle of foil. Pour a splash of beef broth in the bottom.

Fold the foil over the meat very carefully. Make sure there are no holes for steam escape. A tight seal keeps the brisket very juicy.

Set your oven to 275 degrees Fahrenheit now. Place the wrapped meat in the roasting pan. Bake it for about one hour per pound.

Check the internal temperature with your meat thermometer. It should reach 200 degrees for a tender bite. Let it rest for one hour before slicing.