Let your Brisket thaw out about a third to halfway, remove from package, pat dry. Cut off most of the fat cap and save it for later. Apply a dry rub of choice or use a wet sauce, apply to all of the brisket. Put it back in the fridge until fully thawed, or for a quick thaw cover let thaw at room temp. After it has thawed out, apply a second coat of your rub/sauce of choice.
Smoking your brisket - if you plan on smoking your brisket use indirect heat for 4-6 hours.
After you smoke your brisket, or if you choose not to smoke it, Preheat oven to 170° - 185° F. Place fat from fat cap that you trimmed off and saved at the start, onto the top of the brisket. This fat will reduce while cooking and keep your brisket moist. Wrap with foil and cook for at least 6-8 hrs or until the internal temp hits 170° at its thickest point. Uncover, remove any left over fat and discard, cook for 1-2 hours to produce a bark layer on the outside. Remove from oven and let rest for a minimum of 1 hour. Save juices in pan for soup/bean stocks.