Whisk all ingredients until smooth. Taste and adjust sweetness or spice if desired.

Preheat oven to 200 degrees Fahrenheit (90 degrees Celsius).

Remove brisket from the packaging and pat it dry with paper towels. If the fat cap is thin, leave it. If it’s thick and lumpy, trim it down to an even layer.

Place the brisket in a large roasting pan with the first cut on top and the fattier second cut facing down.

Spread mayonnaise evenly across the top, then drizzle with three tablespoons jerky-style marinade. Sprinkle with about three to four tablespoons kosher salt and one to two tablespoons black pepper, using a bit less for smaller briskets and a bit more for larger ones. Massage it all into the meat, getting into every crack and crevice. Flip the brisket back over so the

fat side is facing up in the pan.

Drizzle olive oil across the top, followed by the remaining three tablespoons jerky marinade. Rub again to make sure everything is coated. Finish by sprinkling the rest of the kosher salt over the top, then apply the remaining black pepper. This creates a crust that seals in the flavor and delivers a

serious bite.

Roast uncovered for one hour per pound of meat.

One hour before serving, remove the brisket from the oven, baste it with the

pan juices, cover it tightly with aluminum foil, and let it rest. This keeps it juicy and makes slicing it easier. Always slice against the grain for the best texture. Serve warm.