Bone Suckin’ Oven Beef Brisket

Bone Suckin' Crockpot Brisket Recipe: Ingredients Bone Suckin’ Sauce®, 1 cup Bone Suckin’® Seasoning & Rub, 1/4 cup Beef Brisket, 4 lbs Onion, 1 Method Step 1 Trim the brisket and slice into two pieces to fit into the slow cooker. Cover with Bone Suckin’® Seasoning and Rub and place in a plastic bag and refrigerate for 2 to 8 hours. Step 2 When ready to cook, slice the onion and place a thick layer in the bottom of the cooker. Place half of the brisket in cooker on top of the onions. Mix together Bone Suckin’ Sauce® and the onion soup mix. Spread half of the mixture over the brisket. Add an additional layer of onions and brisket. Pour the remaining mixture over the brisket. Step 3 Cover and cook on low for 8 to 10 hours or until the meat is tender. Recipe serves 6-8. Enjoy!

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

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Prep & Marinate 10

Cook Time 7 30

Total Time 9 40

Servings: 8

Course: Dinner, Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

3 Tbsp Bone Suckin’® Steak Seasoning & Rub
8-10 lbs Beef Brisket

Equipment

1 Baking Pan
1 Baking Rack
1 Thermometer
Aluminum Foil

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.

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