…from the California Kitchen
How you doin’? Beef brisket is a tough cut of meat—one of the toughest—that can be cooked in a number of different styles. If cooked properly, brisket can be broken down into a cut of meat that is flavorful, tender, and buttery rich Texas-style barbecue—Yum!
Traditional Texas-style barbecue smoked brisket is usually prepared by rubbing the brisket with a dry spice rub, then smoking the beef slowly with over charcoal or wood for 10 to 12 hours at 212⁰ F.
My Instant Pot Beef Brisket can’t replace a good Texas-style barbecue smoked brisket completely—nothing can—but it’s an awesome shortcut and great alternative when you don’t have access to a grill, smoker or the time to do it.
You won’t be able to help but fall in love with this tender beef and great texture, bursting with moist and juicy beefy flavors. Plus the super yummy smoky, sweet, savory, spicy homemade barbecue sauce.
This recipe will save you time and hassle to meet your craving for deliciously gorgeous brisket, without any of the smokehouse clean-up.
Prep time: 20 minutes
Marinade time: 2 hours or overnight
Instant Pot time: about 2 hours
Yield: 4 to 6 servings
2 to 3 pounds beef brisket (2 inches thick)
For the dry rub
3 tablespoons dark brown sugar
2 teaspoons chili powder
2 teaspoons black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cinnamon powder
1 teaspoon coarse kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon ground fennel
1/4 teaspoon cayenne pepper
1/4 teaspoon liquid smoke (I prefer Wright’s)
For the barbecue sauce
1 cup sliced onion
3 tablespoons minced garlic
1 tablespoon maple syrup
1 tablespoon honey
2 tablespoons apple cider vinegar
1 teaspoon liquid smoke (Wright’s)
1/2 cup beef or chicken stock
1 cup ketchup
2 tablespoons Dijon mustard
1 tablespoon dark brown sugar
To prepare the brisket dry rub
ChefSecrets: It ain’t no secret—always slice your brisket against the grain to maximize tenderness; and serve your sauce on the side.
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