Brisket is a cut of meat that needs to be cooked low and slow for an excessively long time. This allows the collagen to break down and give you a tender and desirable brisket. Here is your best bet IMO:

Douse the outside of the brisket with liquid smoke and rub it in. Sprinkle the rub of your choice all over the outside of the brisket and allow to sit out on your counter for 30-45 minutes in order for some of the liquid smoke to absorb into the meat. Throw the brisket in a roasting pan at 225. Cook until the internal temp is 165. When it gets to 165 pour a cup or so of apple juice over the top of the brisket and cover the pan in foil. Take the brisket out when the temp hits 203 degrees. Rest for an hour before cutting and serving.