BBQ brisket. In the pressure cooker. I know, I know. It’s not low and slow, which is totally how I dig my brisket. But…It’s hot.
And sometimes I just want a brisket – it’s a thing in our family. You fire the smoker up, you put a big ass brisket on early in the morning, sit around and shoot the horse pucky and have a bit of beer. I mean, it takes a long time to smoke a brisket so you gotta do something.
But like I said, right now it’s just too hot for all that and look! … The good old pressure cooker makes an appearance.
It’s just too good and too simple not to enjoy a brisket whenever you want. I can’t even explain to you how good it turns out in the pressure cooker.
Rub the meat, stash the meat, pressure the meat, grill/broil the meat. (creepy sounding, no?)
I did make my own rub, it was my step dad’s, the brisket master. I’ll give it to you, but by all means, use whatever rub you like. You may have your own family fav … use it, it makes no difference.
Then you can make sandwiches with it, pair it with southern collard greens, throw it in a chili, or pasta. Whatever, just love it. Eat it. Do it.
INSTANT POT BBQ BRISKET
3-5 pound flat brisket, fat cap trimmed to 1/8 inch
3.5 tablespoons paprika
2 tablespoons salt
1 tablespoon cumin
1 teaspoon chipotle powder
1.5 tablespoons garlic powder
1.5 tablespoons onion powder
1 tablespoon pepper
3/4 teaspoon coriander
1/2 teaspoon cayenne pepper
1 teaspoon oregano
Mix the rub ingredients together if using. Whatever rub you’re using, rub the brisket down on all sides and stick in the fridge overnight.
Cut the meat in half. Add 1 cup of water to the pressure cooker and place the trivet in the pot. Place one piece of the meat on the trivet, fat cap facing up. Place the other piece on top of it, fat cap facing up.
Pressure on high for 75 minutes, natural pressure release.
Carefully remove the brisket and brush it with your favorite BBQ sauce. It’s your choice now, you can either throw it on the grill and get it all beautiful or place it under the broiler in your oven.