Remove the raw brisket from its packaging and pat it dry with a paper towel. Transfer it to a large baking sheet or roasting pan. Sprinkle the brisket liberally with coarse sea salt, making sure to get the sides as well. Allow the brisket to sit uncovered in the refrigerator overnight (24 hours is ideal), or as long as you can before cooking it in the oven.

At least 30 minutes before you want to cook brisket in the oven, remove it from the refrigerator to allow it to come closer to room temperature. Sprinkle it liberally with garlic powder and black pepper and a little additional salt and allow it to sit.

Preheat the oven to 250 degrees Fahrenheit. Transfer the brisket to a long sheet of foil. Double wrap the brisket in foil, then place it back on the baking sheet (or roasting pan). Roast the brisket in the preheated oven until it reaches an internal temperature of 180 to 200 degrees Fahrenheit, about 1 hour and 15 minutes per pound of meat.

The best way to check the internal temperature of the meat is to use a quality meat thermometer and insert it into the thickest part of the meat. Wait patiently until the thermometer gets an accurate read.

Remember that large roasts will increase in temperature by about 5 to 10 degrees after they are out of the oven, so keep this in mind before you pull it out.

Once the brisket is out of the oven, allow it to sit for at least 20 minutes to give the juices an opportunity to evenly distribute throughout the meat for the best texture.

Transfer the finished brisket to a cutting board, reserving the drippings to make au jus for dipping if desired.

Slice meat against the grain of the meat, and serve it with your favorite side dishes.

Store any leftover brisket in an airtight container in the refrigerator.