Bone Suckin’ Oven Beef Brisket

Step 1

Preheat the oven to 225° F.

Step 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).

Step 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.

Step 4

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

Step 5

Place a thermometer in the thickest part of the brisket .

Step 6

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

Step 7

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

Step 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.

Step 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.