Looking for some help here, as I keep getting a lot of variables when I search online. I have some semi decent cooking skills, I've just never tried a brisket in the oven.

First of all, at about 4lbs, it's a small brisket already trimmed. I know I won't get a bark on it like I would with a smoker, but I am looking to get more of a BBQ-like brisket, if I can, instead of a roast-like brisket. I have a good rub for it, but that's all I've got. I'm curious as to whether I should brine or overnight the rub and how long I should cook this thing. Low and slow is great for breaking down connective tissue, but I'm not sure how low and slow for this. Also unsure about cooking it covered vs. uncovered. Any other tips are welcome, as well!

Haven't done this myself but here's what I would consider doing.

Smoked salt, if you want smoked brisket flavor in the oven I would dry brine with a rub using smoked salt. I would only use 50% max though, the other 50% of the salt should be kosher. In my experience smoked salt can be overpowering. Lots of options on Amazon, including what kind of wood smoke you want.

If using a 4 pound one it's going to be a flat, way less fat content than a packer/point so while I wouldnt inject a packer you might consider injecting.

Make sure you are using a decent probe and wrap once you hit the stall.

If you have a convection oven I'd use the convection feature to mimic the air movement in a smoker.

Report back on the results, I'm curious.

You could also try this

https://www.chefsteps.com/activities/smokerless-smoked-brisket

Smoked salt is an excellent piece of advice.

If you want to get really serious about it, follow this.
https://www.chefsteps.com/activities/smokerless-smoked-brisket
I realize that they use <gasp>liquid smoke, but the brand they recommend is really pretty good: it's actually made from condensed smoke.

Thanks for all the suggestions! I'm gonna have to make a run to the store for some of the ingredients, but I'll give it a try and see what happens!

HTownAg98 said:

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If you want to get really serious about it, follow this.
https://www.chefsteps.com/activities/smokerless-smoked-brisket
I realize that they use <gasp>liquid smoke, but the brand they recommend is really pretty good: it's actually made from condensed smoke.

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That looks awesome but almost seems more involved that actually smoking one.

I usually use this recipe.

http://www.foodnetwork.com/recipes/texas-oven-roasted-beef-brisket-recipe-1915431

Easy enough and decent results.