Before starting, read all notes.
Remove any silverskin (white film on meat) and trim the fat cap to ½-inch.
Line a large baking pan (I use a lasagna pan) with foil. Spray the foil with nonstick cooking spray.
Place the brisket in the foil-lined pan and generously sprinkle all sides with each seasoning.
In a medium bowl, whisk together the BBQ sauce and Liquid Smoke.
Pour the BBQ sauce/Liquid Smoke mixture over the brisket. Pour the water around the brisket but not on top. Cover the brisket with foil and refrigerate 8-24 hours.
Remove the brisket from the fridge 30 minutes before cooking.
Heat the oven to 275°F and set the oven rack to the middle position.
Set the foil-covered pan of brisket in the oven and cook 5 hours.
Check the internal temperature of the brisket. The brisket is done when the temperature registers 200°F. You should be able to lift the brisket in the middle, with tongs, without the brisket breaking.
If the internal temperature doesn’t register at 200°F, then place it back in the oven (covered) and retest every ½ hour.
Once the brisket reaches the desired temperature, transfer it to a cooling rack, open the foil (to let the steam vent) and let it cool at least 30 minutes before slicing.
After 30 minutes, transfer the brisket to a cutting board to slice and discard the cooking liquid.
If cooking the brisket one day before serving, wrap it tightly with foil (after it cools), refrigerate overnight and slice it the next day for easier slicing.
Serve with “Homemade” BBQ Sauce.