Preheat oven to 275F. You can also cook your oven brisket at 250F but the results will be quite similar based on my experience.
Transfer the brisket and the marinade into a baking dish or roasting pan, cover with foil, insert a thermometer into the thickest part and roast until the temperature reaches 195F-197F. Roasting time will depend on the size and thickness of the meat, but at 275F it takes about 1 hour per pound of meat. My 4 lbs and 11 ounces brisket that you see on the pictures took exactly 5 hours and 10 minutes to cook.
Remove the foil and set the broiler to high, making sure that the brisket is positioned on the middle rack. Broil for about 6-10 minutes, or until the top is nicely browned. You want to target 200F as your final internal temperature - the temperature at which brisket at peak tendernesss and succulence.
Remove brisket from the oven and let rest inside the roasting pan / baking dish, uncovered, for 20 minutes. Then transfer carefully to a large cutting board, slice across the grain and serve.