Set your oven at 275 degrees without turning the convection fan on — the convection fan will unnecessarily increase the cooking process and make the brisket dry.
Place the brisket with a fat cap over this rack up into it and don’t miss the rack for it’ll ensure even heat distribution to cook your brisket.
Set the baking tray in the oven’s middle rack.
Insert the meat probe thermometer right amid the thickest part of your brisket, and wait until the brisket temperature reaches 165 degrees.
Start checking the temperature after 4 hours, at least, to get an idea. It can take 6-8 hours to reach the targetted temperature.