If it isn't brined, here's my recipe and it's amazing.
START AT 10:30AM! LET IT GO TILL ABOUT 5:30PM!
-Turn your oven on to 275 degrees then take out your broiler pan, (if you don't have one, buy a disposable roasting pan)
-Place Brisket in the bottom of the pan and liberally sprinkle/douse the brisket with the following: Leon Perrins Worcestershire Sauce, Fresh Garlic Cloves (jarred minced is perfect), Ginger Powder (go easy with this, it's strong), Lipton's French Onion Soup Mix. I add just about 1/4 of a palmful of Kosher Salt and grind some black pepper. FLIP the brisket over and repeat the seasoning process.
-Dump a bag of baby carrots over the brisket and potatoes (ONLY IF USING FRESH POTATOES
*Peel and chop up Idaho potatoes into decent sized chunks and dump in with the brisket and carrots.
-Cover tightly with aluminum foil and put it in the oven.
Now you just walk away and leave it.
*If you're using canned potatoes which saves you time and tastes just as good (as long as they aren't expired, be sure to check the date on the can!!) here is that step:
-An hour before you are ready to serve, dump 3-4 cans of potatoes with the brisket; recover and return to the oven for 30 minutes. Then, uncover, flip the potatoes over so that both sides get equal time in the broth that is created by the fat rendering off of the brisket and soak up all of that wonderful flavor, recover and put back in the oven for 10-15 minutes.
-After the potatoes have been turned and cooked for the additional 15 minutes, remove the pan from the oven; scoop the carrots and potatoes into a bowl then carefully slide the brisket onto a cutting board; try not to pierce the brisket yet with a fork or tongs. Cover the potatoes and carrots with foil so they stay warm then place a piece of foil just big enough to cover the brisket while you pour the broth into a measuring cup to serve with your meal.
**IMPORTANT!** Make sure your brisket rests on the cutting board for 10-15 minutes so that all of the juices can redistribute ... otherwise, when you cut into the meat, all of the juice runs out and you have tough food.
Slice the brisket against the grain and serve; I usually boil some broccoli until it's tender and pour melted butter over it to go with the brisket, potatoes and carrots. Good luck!