DifficultyIntermediate

Beef Brisket in the Oven Recipe | A delicious brisket is a wonderful treat for the whole family & for friends! Cooking it in the oven is so easy anyone can do it!

Yields8 Servings
Prep Time10 minsCook Time7 hrs 30 minsTotal Time7 hrs 40 mins

Bone Suckin' Brisket

1

Preheat the oven to 225° F.

2

Trim the brisket and remove most of the fat cap, leaving about 1/4 inch of fat (excess fat won’t allow the rub to penetrate the meat and won’t render (melt) during cooking).

3

On the meaty side; slice off any silver skin, which is a tough, thin membrane. Smaller cuts may not have excess fat, but do check the meaty side for silver skin.

4

Sprinkle Bone Suckin’® Steak Seasoning liberally all over the brisket.

5

Place a thermometer in the thickest part of the brisket .

6

Place brisket on a small rack to hold up in the air in a baking pan & cover with aluminum foil.

7

Cook until the meat reaches an internal temperature of 203° F.

8

Put the meat (wrapped in foil) into the cooler. Close cooler and leave meat there for 1 to 2 hours, until you are ready to eat.

9

Slice meat against the grain after separating the flat and point sections (each has a different meat grain direction). Enjoy!

*Note: Be advised that there is a period called “the stall” where the meat temperature tends to stay a little over 150° for a long period of time (during this time moisture in the meat rises to the surface and cools the meat by evaporation). Temperature is “stuck” up to 5 hours, depending on size of brisket.

You can put the leftovers in resealable bags and freeze or if you have a vacuum bagging machine you can do that.

If you vacuum bag the brisket you can reheat easily in the oven at 250° F by putting it in a baking pan and putting about 2 inches of water in it. Takes about 2 hours to reheat this way.

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Ingredients

Directions

1

Preheat the oven to 225° F.

2

Trim the brisket and remove most of the fat cap, leaving about 1/4 inch of fat (excess fat won’t allow the rub to penetrate the meat and won’t render (melt) during cooking).

3

On the meaty side; slice off any silver skin, which is a tough, thin membrane. Smaller cuts may not have excess fat, but do check the meaty side for silver skin.

4

Sprinkle Bone Suckin’® Steak Seasoning liberally all over the brisket.

5

Place a thermometer in the thickest part of the brisket .

6

Place brisket on a small rack to hold up in the air in a baking pan & cover with aluminum foil.

7

Cook until the meat reaches an internal temperature of 203° F.

8

Put the meat (wrapped in foil) into the cooler. Close cooler and leave meat there for 1 to 2 hours, until you are ready to eat.

9

Slice meat against the grain after separating the flat and point sections (each has a different meat grain direction). Enjoy!

*Note: Be advised that there is a period called “the stall” where the meat temperature tends to stay a little over 150° for a long period of time (during this time moisture in the meat rises to the surface and cools the meat by evaporation). Temperature is “stuck” up to 5 hours, depending on size of brisket.

You can put the leftovers in resealable bags and freeze or if you have a vacuum bagging machine you can do that.

If you vacuum bag the brisket you can reheat easily in the oven at 250° F by putting it in a baking pan and putting about 2 inches of water in it. Takes about 2 hours to reheat this way.

Bone Suckin’ Oven Beef Brisket