Let the pressure release … Read on to see the answers provided by the ThriftyFun community or ask a new question. Add 2 cups water and Worcestershire sauce to the pressure cooker pot. (If using wood chips or chunks, soak them for at least 15 minutes before putting on the grill), Smoke for 1 hour at 275 degrees, or until you hit 190 degrees of internal temperatue, Allow the brisket to rest for 10 minutes before slicing against the grain. The brisket will cook at pressure for 30 minutes, which will raise the temperature to about 145 degrees. Heat the olive oil in an instant pot turned to the sauté mode. amzn_assoc_placement = "adunit0"; This recipe follows a general pattern from my Texas Two Step BBQ Ribs, where we cook the meat quickly so that it’s tender and moist, and then finish it with smoke. Lower the seared brisket back into the pressure cooker, fatty side up. Set pressure cooker to high and cook for 1 hour and 20 minutes. Set the machine to cook at high pressure. This is known to seasoned barbecuers as “The Stall” and is covered extensively on BBQ sites. Massage a Texas-style rub into the meat, covering all sides. A food blog from Chicago about keeping it simple in the kitchen, Without a doubt, this is the 8 Minute Abs of the beef brisket world. With two kids and a long list of other stuff to do, those days are long behind me. Cut across the grain and serve with your favorite barbecue sauce. https://mealthy.com/recipes/1372/pressure-cooker-beef-brisket When cooking time is complete, do a natural pressure release. amzn_assoc_ad_type = "smart"; I used a 3.75 pound brisket in this recipe and cooked it for 90 minutes on high pressure. Salt. 1. Read on…. With this No Salt Brisket Rub, you can control the salt independent of the rub. Leave the fat on the brisket (don't buy one that is over-trimmed) and lay it fat side up on a large roasting pan.Sprinkle with some liquid smoke and seasonings of your choice and roast in a 275 degree oven for about five hours or until very tender. Select High Pressure and 60 minutes cook time. I’ve made the mistake before of putting meat with a sugary rub directly on the bottom of the pan (either for cooking or searing) and then spent days trying to clean the tarry black mess off of the stainless steel. Then I pulled it off and then put the brisket in my electronically controlled pressure cooker for 30 minutes with just about 6 ounces of beef broth. I salted the meat and let it rest in the fridge for about an hour before applying the rub. Save my name, email, and website in this browser for the next time I comment. (take care to not pour it over the meat and wash off the seasoning.) Notify me of follow-up comments by email. Required fields are marked *. Close pressure cooker and lock the lid. For this recipe, I’m using a 10qt Fagor Pressure Cooker. amzn_assoc_search_bar = "true"; Time where you’d be managing the temperature and smoke level. Sorry no picks. This site uses Akismet to reduce spam. By smoking first at higher temps of 325 by the end of the first 3 hours I had nice bark and by putting in the brisket cold into the smoker I had a very nice thick bright pink smoke ring. Add the brisket fat-side facing up and any accumulated juices. If you have the time, let the salt and the rub have a few hours to work their way into the meat. amzn_assoc_linkid = "0fc645edaae7b85387fa1cc9c63ec6e7"; How long can I pressure cook to tenderize the meat without it just going to mush? amzn_assoc_marketplace = "amazon"; The brisket will cook at pressure for 30 minutes, which will raise the temperature to about 145 degrees. amzn_assoc_title = "Pressure Cooker Recommendations"; amzn_assoc_region = "US"; Achieve super tender, and smokey, beef brisket in only 90 minutes with my Texas Two Step method, Rinse and pat the brisket dry and apply a layer of salt to the outside. Meat only accepts smoke up to 140 degrees internal temp. amzn_assoc_asins = "B00008UA5V,B073L3FLWH,B07588SJHN,B000JUTCEQ"; Your email address will not be published. Step 2. Add beef brisket and brown, turning once, on all sides, for 3-4 minutes per side. amzn_assoc_tracking_id = "simpleawesome-20"; If you have a smaller Instant Pot, you will likely need to cut the brisket in half and stack up the pieces. Cut across the grain and serve with your favorite barbecue sauce. If this is going to be an Instant Pot Beef Brisket, I’d suggest the 8qt vessel for a large piece of meat. A blog from Chicago about making awesome dishes and keeping it simple in the kitchen. The general rule of thumb is to get the pressure up, then you cook the meat 10 minutes per pound of meat. While the brisket is in the pressure cooker, start getting your grill ready so that there is … Beef Briskets have no bones. Stir broth, wine, ketchup, paprika, thyme, and rosemary into the sauteed onion mixture. Pressure cooking brisket gives it the deep flavor and juicy texture that slow-roasting does but in a fraction of the time. This significantly reduces the amount of time needed. First place the brisket into the pressure cooker fat side up. You’ll only give the smoke more spices to form a  delicious bark. My focus is on fresh ingredients and minimal preparation that maximizes flavor (though sometimes I do go a little over the top.). And I don't think a brisket could ever go to mush! Beef Briskets have no bones. What’s key here is that the brisket is not sitting directly on the bottom of the pressure cooker or Instant Pot. Similar to my BBQ Rib Rub Recipe, I’ve opted to salt the meat first and then rub second. Cooking it … Don’t get discouraged if you find your brisket is stuck around 160-170 degrees and isn’t moving. Meat only accepts smoke up to 140 degrees internal temp. Close and lock the lid; be sure pressure valve is set to the sealed position. That’s why I love pressure cooker recipes. If your brisket is only 2-3 pounds, I would recommend shortening cooking time to 75-80 minutes. What if you could get the same tender, smokey meat in 90 minutes? Sprinkle with some liquid smoke and seasonings of your choice and roast in a 275 degree oven for about five hours or until very tender. Your email address will not be published. I smoked a beef brisket and sliced it, but it is still a little tough. Step 1. Remember that since this is a salt-free rib, there’s no risk of it being too salty. Place the brisket on a cutting board using the tongs. My pressure cooker included this convenient multi-purpose basket that’s a grater, a slicer, a steaming basket and maybe gets out grass stains too. https://atastymess.com/best-ever-beef-brisket-in-the-pressure-cooker I’ve chosen herbs that pair well with beef – rosemary, parsley and thyme – but that’s all at your discretion. When it’s done, let the meat rest for at least 10 minutes before slicing against the grain. Reply Was this helpful? So I’m always looking for ways to simplify what would be a delicious, but time consuming, recipe that doesn’t sacrifice quality or flavor. amzn_assoc_ad_mode = "manual"; Texas Two Step BBQ Ribs with a Low Sodium Rib Rub, Cornbread Breakfast Muffins with Bacon and Eggs, Beef Brisket with a liberal coating of Beef Brisket Rub. Leave the fat on the brisket (don't buy one that is over-trimmed) and lay it fat side up on a large roasting pan. With your grill/smoker at about 275 degrees and putting out a good amount of smoke, cook the brisket over indirect heat for about 1 hour until the meat hits 190 degrees. Optionally let the meat rest for at least 1 hour in the refrigerator for the salt to absorb, Combine the dry ingredients in a food processor and run for 30 seconds to mix, Apply a liberal layer of the rub to the all sides of the brisket, On a raised surface in your pressure cooker, cook at full pressure for 30 minutes and quick release, While pressure cooking, prepare your grill or smoker to about 275 degrees. Ask a QuestionHere are the questions asked by community members. The rub recipe below has one glaring omission. Rinse the raw brisket with cool water and pat it dry with paper towels. Learn how your comment data is processed. If you are on a low-sodium diet, this is a really important change because you want to be able to use liberal amounts of rub for the flavor. If your brisket is closer to 5-6 pounds, increase cooking time to 100-110 minutes. It doesn't heat the house up & it is so fast! After the salt and the rub have done their work, place the brisket on your pressure cooker’s basket and fill the bottom with about 2 cups of water. Step 13 Reduce the liquid in the pressure cooker by boiling it for at least five minutes.