"Texas style smoked brisket adapted for oven cooking using hickory liquid smoke and Weber smoky brown sugar rub. The recipe should follow the Aaron Franklin method principles: low and slow cooking at 275°F, applying the rub and liquid smoke, cooking until internal temperature reaches 185°F, wrapping in butcher paper, then cooking until 204°F, and resting before slicing. Include instructions for oven setup to mimic smoking, timing based on weight, and resting process."