Ingredients: |
Ingredients: 2 tablespoons (26g) brown sugar
2 teaspoons (5g) chili powder
2 teaspoons (4g) black pepper
1 teaspoon (2.4g) onion powder
1 teaspoon (2.8g) garlic powder
1 teaspoon (3g) cinnamon powder
1 teaspoon (6g) coarse kosher salt
½ teaspoon (1g) cumin seed , ground
½ teaspoon (1g) fennel seed , ground
¼ teaspoon (0.5g) cayenne pepper
BBQ sauce - see my recipes for this
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Directions: |
Directions:Dry Rub Brisket:
In a glass mixing bowl, mix dry rub ingredients together.
Rub the dry rub mixture on the brisket, then let it marinate for at least 2 hours (preferably overnight, so the salt can penetrate into the meat).
Pressure Cook Beef Brisket:
Add sliced onion, minced garlic, 1 tbsp (15ml) maple syrup, 1 tbsp (15ml) honey, 2 tbsp (30ml) apple cider vinegar, 3 - 5 drops liquid smoke, and ½ cup (125ml) unsalted chicken stock to Instant Pot.
Mix well.
Add marinated brisket in Instant Pot.
Pressure Cook at High Pressure for 75 minute and Natural Release for 15 minutes. Remove the lid carefully.
Serve Instant Pot Brisket with Yummy BBQ Sauce:
Generously brush the addictively yummy BBQ sauce all over the brisket. If desired, use a blowtorch or oven (broil) to slightly caramelize the BBQ sauce on the brisket.
Slice your brisket against the grain to maximize tenderness. If you didn't marinate the brisket long enough, sprinkle some salt on the sliced briskets to season them better. Serve with the awesome BBQ sauce. Your delicious & beautiful BBQ Brisket is ready to serve! Enjoy~ 🙂 |
This recipe for Instant Pot Brisket is from