Cooking Lesson #970: Instant Pot Barbecue-Style Hanukkah Brisket

…from the Perspectives’ Kitchen​

How you doin’? Did you know the first night of Hanukkah falls on Christmas Day this year? So here is my less traditional festival of lights brisket recipe with a western touch.
 
I’m the kind of guy who gets a hankerin’ for BBQ cooked any way at all at least twice a month. When I downsized from my house on the hill, I had to give up my huge Texas smoker. It was a sacrifice. Some of the barbecue restaurants here are hit and miss.
 
If you’re like me, you'll love this irresistibly delicious beef brisket with smoky-spicy homemade barbecue sauce. This Instant Pot Beef Brisket can’t replace a good Texas-style barbecue smoked brisket, but it’s an awesome shortcut for a Hanukkah dinner.
 
Give this oh-so-tender beef with some chew, bursting with moist and juicy beefy flavors a try. It has a signature super yummy smoky, sweet, savory, spicy homemade barbecue sauce that is so good you’ll think you’re in Texas!
 
Prep time:  30 minutes
Instant Pot cook time:  75 minutes (pressure cook time) + 15 minutes (release time)
Cook time:  8 to 15 minutes (to thicken the sauce)
Yield:  8 servings
 
Ingredients 
3 to 4 pounds beef brisket (2 inches thick with fat cap)
 
For the dry rub
2 tablespoons 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 cumin seed, ground
1/2 teaspoon fennel seed, ground
1/4 teaspoon cayenne pepper
 
For the barbecue sauce
1 medium onion, sliced
3 garlic cloves, minced
1 cup ketchup
1 tablespoon maple syrup
1 tablespoon honey
2 tablespoons apple cider vinegar
1/2 cup unsalted beef stock or water 5 drops liquid smoke (I prefer Wrights)
 
Finishing the sauce
1 cup ketchup
2 tablespoons Dijon mustard
1 tablespoon brown sugar
 
Directions
To make the dry rub

1. In a glass mixing bowl, mix dry rub ingredients together.
2. Rub the dry rub mixture on the brisket, then let it marinate for at least 2 hours (preferably overnight, so the salt can penetrate the meat).

To pressure cook the beef brisket

1. Add the sliced onion, minced garlic, ketchup, maple syrup, honey, apple cider vinegar, liquid smoke or beef stock to the Instant Pot. Mix well.
2. Add marinated brisket into Instant Pot. Pressure Cook at HIGH PRESSURE for 75 MINUTES.
3. NATURAL RELEASE for 15 MINUTES. Remove the lid carefully.
4. Carefully place cooked brisket on a cutting board and let it rest.
5. Use a fat separator to remove the oil from the BBQ sauce.
6. Bring the BBQ sauce back to a simmer by pressing the "Cancel" button, then the "SAUTE" button. Mix in the ketchup, Dijon mustard, and brown sugar into the sauce in the Instant Pot.
7. Let the BBQ sauce thicken by simmering for 8 to 15 minutes. Stir occasionally. Taste and adjust the seasoning with more salt if necessary.
8. Generously brush the BBQ sauce all over the brisket. If desired, use a blowtorch or oven (broil) to slightly caramelize the BBQ sauce on the brisket.
9. Slice the brisket against the grain.
10. Serve with BBQ sauce on the side.

ChefSecret:  Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat, covered, in the microwave or a preheated oven at 350°F until hot all the way through.

Quip of the Day:  Q. Which hand is best to light the menorah with?  A. Neither, it’s best to light it with a candle.

Historical Note: Brisket was and is still used as a special cut of meat on Jewish holidays such as Hannukah, Shabbat, and Passover. The cut of beef was decided to be celebratory and important due to its location. Brisket is found in the cow's front breast, making it kosher for Jews to consume.
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