Bone Suckin' Beef Brisket in the Oven

Peppers Friday, December 14, 2018

Ingredients

Instructions

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' Sauce 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°

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