Preheat oven to 375 degrees. Rinse brisket in cold water.
If you have a roasting pan with rack, fill bottom with water, and place brisket on rack above the water. If you don't have a roasting rack/pan, you can make one. Pour water at least half-way up in a baking dish. Place a cake cooling rack on top of the baking dish with the brisket on this rack. If you don't have a cooling rack, place brisket on top rack of oven set in the middle with the lower rack just below it with the water filled baking dish. The water acts as a steam bake for the brisket ensuring optimal juiciness. I like to place the brisket fat side up for the first half of cooking to allow for the fat to render down into the meat some.
Mix the remaining ingredients in a medium saucepan and heat on low on the stove. Keep it on stove throughout the time the brisket cooks. I know it seems like a lot of sauce, but it will get used.
Your complete cooking time will depend on the weight of your brisket, so cooking times are approximate.
Every 20 to 30 minutes of cooking, spoon some of the sauce over the brisket. Half-way through your cook time, flip the brisket over & spoon sauce over the top allowing it to run down the sides. Place sauce back on stove top on low setting. Sauce will thicken as it cooks.
Once your meat is cook through, allow it to rest for about 15 minutes before cutting as this will allow the juices to set. Slice thin for best tenderness. Pour the remaining sauce over the meat and serve.