Bone Suckin’ Oven Beef Brisket2023-04-13
- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 7:30 h
- Ready In: 7:40 h
- Bone Suckin’® Steak Seasoning & Rub, 3 Tbsp
- Beef Brisket, 8-10 lbs
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 the 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! *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.