Combine the dry-rub ingredients, and massage mixture into the brisket. Wrap the meat tightly in plastic wrap and refrigerate at least 12 hours and up to 24 hours.
Heat the oven to 225 degrees. Discard the plastic wrap. Place brisket in a roasting pan. Cover loosely with foil, sealing it tightly around the edges of the pan. Place in oven.
Combine the wet-mop ingredients in a saucepan and bring to a boil. Reduce heat to low and simmer about 10 minutes, until thickened. About every 30 minutes, remove brisket from oven, lift back foil, turn meat, baste it with wet mop and re-cover. Cook 8 to 10 hours, or 1 to 1 1/4 hours per pound.