Step 2. That’s why I love pressure cooker recipes. And I don't think a brisket could ever go to mush! Cut across the grain and serve with your favorite barbecue sauce. You can then let the pressure drop on it's own,but the meat will continue to cook. Cover it tightly with aluminum foil and let it rest for at least 10 minutes or until the internal temperature reaches 145 degrees. amzn_assoc_title = "Pressure Cooker Recommendations"; Ask a QuestionHere are the questions asked by community members. Required fields are marked *. Beef Briskets have no bones. Time where you’d be managing the temperature and smoke level. When the cook time ends, turn off the pressure cooker. 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. Stir broth, wine, ketchup, paprika, thyme, and rosemary into the sauteed onion mixture. Beef Briskets have no bones. Seal the pressure cooker, turn heat to MEDIUM NOT HIGH, and cook on high pressure for 90 minutes. Rinse the raw brisket with cool water and pat it dry with paper towels. 1. You’ll only give the smoke more spices to form a delicious bark. amzn_assoc_region = "US"; I used a 3.75 pound brisket in this recipe and cooked it for 90 minutes on high pressure. Massage a Texas-style rub into the meat, covering all sides. 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. Close and lock the lid; be sure pressure valve is set to the sealed position. The brisket will cook at pressure for 30 minutes, which will raise the temperature to about 145 degrees. 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. Notify me of follow-up comments by email. Lower the seared brisket back into the pressure cooker, fatty side up. If your brisket is only 2-3 pounds, I would recommend shortening cooking time to 75-80 minutes. The rub recipe below has one glaring omission. 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. Don’t get discouraged if you find your brisket is stuck around 160-170 degrees and isn’t moving. I salted the meat and let it rest in the fridge for about an hour before applying the rub. Cooking it … Meat only accepts smoke up to 140 degrees internal temp. Optionally, you can apply more rub to the meat before going in the smoke. Sorry no picks. Feel free to make necessary changes to the base rub recipe. If you have a smaller Instant Pot, you will likely need to cut the brisket in half and stack up the pieces. Learn how your comment data is processed. What’s key here is that the brisket is not sitting directly on the bottom of the pressure cooker or Instant Pot. Step 13 Reduce the liquid in the pressure cooker by boiling it for at least five minutes. amzn_assoc_placement = "adunit0"; I smoked a beef brisket and sliced it, but it is still a little tough. With this No Salt Brisket Rub, you can control the salt independent of the rub. amzn_assoc_linkid = "0fc645edaae7b85387fa1cc9c63ec6e7"; What if you could get the same tender, smokey meat in 90 minutes? Cut the brisket down to smaller portions. 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. Step 1. When it’s done, let the meat rest for at least 10 minutes before slicing against the grain. For this recipe, I’m using a 10qt Fagor Pressure Cooker. https://mealthy.com/recipes/1372/pressure-cooker-beef-brisket Close pressure cooker and lock the lid. amzn_assoc_marketplace = "amazon"; With two kids and a long list of other stuff to do, those days are long behind me. The only thing I’ve ever used it for, however, is turning it upside down for resting pressure cooked bone-in ham and other cuts of meat. Your email address will not be published. Cut across the grain and serve with your favorite barbecue sauce. While the brisket is in the pressure cooker, start getting your grill ready so that there is rolling smoke as soon as the pressure cooking is done. Then, place all ingredients except the carrots into the pressure cooker and cover. 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.