- 2 lbs Beef Brisket
- Dry Rub
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Chili Powder
- 1 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Cinnamon Powder
- 1 Teaspoon Coarse Salt
- 1/2 Teaspoon Cumin Seeds, Ground
- 1/2 Teaspoons Fennel Seed, Ground
- 1/4 Teaspoon Cayenne Pepper
- BBQ Sauce
- 1 Medium Onion, Sliced
- 1 Cup Ketchup
- 1/2 Cup Chicken Stock, low sodium
- 1 Tablespoon Maple Syrup
- 2 Tablespoons Apple Cider Vinegar
- 2 Tablespoons Dijon Mustard
- 1 Tablespoon Brown Sugar
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.
Thicken Homemade BBQ Sauce: Carefully place cooked brisket on a chopping board and let it rest. If desired, use a fat separator to remove the oil from the BBQ sauce. Bring the BBQ sauce back to a simmer by pressing the “Cancel” button, then “Saute” button. Mix in 1 cup (250ml) ketchup, 2 tbsp (30g) Dijon mustard, and 1 tbsp (13g) brown sugar in Instant Pot. Let the BBQ sauce thicken by simmering for 8 – 15 minutes. Stir occasionally. Taste and adjust the seasoning with more salt if necessary.
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.
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