In a small bowl combine the salt, pepper, garlic powder, onion powder, and paprika and mix to make a rub. (or use your favorite seasonings).

Rub each size of the brisket with the seasoning mixture covering the entire surface.

Wrap in plastic wrap and refrigerate overnight or 24 hours for best results.

When ready to cook, preheat the oven to 300 degrees Fahrenheit.

Sprinkle approximately 1/2 cup flour on a large platter or in a pan. Dredge the brisket in the flour so it’s coated on all sides.

Pour approximately 2 tbsp. of vegetable oil in a large skillet and place the skillet on a burner set to medium-high. When the oil is sizzling, place the brisket in the pan and sear each side for one minute to help seal in the meat’s natural juices.

Add your carrots and onions to a roasting pan or baking dish and add the brisket on top with the fatty side up.

Pour ¼ cup of beef broth into the pan.

Cover the roasting pan with a lid or with foil. A lid will help the brisket retain more moisture than foil.

Bake the brisket for one hour. Add another 3/4 cup of the beef broth to the pan and cover.

Return the brisket to the oven for another 1-2 hours until the temperature reaches an internal temperature of 180-190 degrees F.

Remove the brisket from the oven and let it rest, covered, for 30 minutes. The brisket’s internal temperature will rise another 5 to 10 degrees while the meat rests, and it will lose less juice when you cut it.

Remove the fatty layer with a sharp knife then slice the brisket against the grain into thin strips.