Ingredients
Equipment
Method
- Preheat the oven to 225° F.
- 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).
- 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.
- Sprinkle Bone Suckin’® Steak Seasoning liberally all over the brisket. Place a thermometer in the thickest part of the brisket .
- Place brisket on a small rack to hold up in the air in a baking pan & cover with aluminum foil.
- Cook until the meat reaches an internal temperature of 203° F.
- Put the meat (wrapped in foil) into a cooler. Close cooler and leave meat there for 1 to 2 hours, until you are ready to eat.
- Slice meat against the grain after separating the flat and point sections (each has a different meat grain direction). Enjoy!
Notes
For a little kick drizzle with Bone Suckin'® Hot Honey
*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.
*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.Tried this recipe?
Let us know how it was!