Preheat the oven to 300 degrees.

Lay a large sheet of aluminum foil over a roasting pan or cookie sheet, making sure it's large enough to wrap the entire piece of meat.

Sprinkle both sides of the brisket liberally with salt and pepper. Place the brisket fat side down in the center of the aluminum foil.

Sprinkle on the cumin, garlic powder and paprika then splash with Worcestershire and drizzle on the molasses. I didn't actually measure anything so all amounts listed are an estimate. This type of cooking isn't a science. Go with your gut. If you like garlic add lots. If you aren't a fan cut back or even remove. The spices are just for flavor. I would say you need a small sweet note, which is why I went with molasses. It's deeper than brown sugar or honey and added a wonderful flavor to the "juice."

Wrap the brisket in the foil sealing in spices.

Roast for 3.5 hours.

Remove from oven and let rest until cool enough to slice. Mine sat on the counter for 20 minutes.

Slice against the grain and drizzle with the liquid from the foil.

Done!