Bone Suckin’ Oven Beef Brisket

  • Yield: 8
  • Servings: 8
  • Prep Time: 10m
  • Cook Time: 7:30 h
  • Ready In: 7:40 h
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  • Bone Suckin’® Steak Seasoning & Rub, 3 Tbsp
  • Beef Brisket, 8-10 lbs
  • Optional: Bone Suckin'® Hot Honey


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. Place a thermometer in the thickest part of the brisket .

Step 5

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

Step 6

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

Step 7

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.

Step 8

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

Featured in this Recipe

Bone Suckin' Steak Seasoning and Rub

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