- Bone Suckin’ Steak Seasoning & Rub, 3 Tablespoons
- Beef Brisket, 8-10 lbs.
- Preheat oven to 225°.
- Trim brisket and remove most of the fat cap, leaving about ¼ 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 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 baking pan & cover with aluminum foil.
- Cook until meat reaches internal temperature of 203°
If you vacuum bag the brisket you can reheat easily in the oven at 250° by putting it in a baking pan and putting about 2 inches of water in it. Takes about 2 hours to reheat this way.
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).
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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