Remove all excess fat from brisket. Pat dry with a paper towel.
In a small bowl mix all the dry spices and seasonings. Rub it all over the beef brisket on both sides.
Place seasoned brisket in a sheet pan and cover tightly with foil. Refrigerate brisket overnight or at least a couple hours prior to cooking.
When ready to cook, remove brisket from fridge at least 30 minutes prior to cooking, to allow it to reach room temperature.
Pre-heat oven to 300F degrees. Cook brisket covered in foil for 3 hours or until fork tender.
Transfer brisket to a cutting board and the meat juices to a container to use it later. Either slice or shred the brisket. Garnish with fresh parsley and serve with meat juices.