INGREDIENTS
Spice Mixture:
- 3 tbsp smoked paprika
- 3 tbsp brown sugar
- 2 tbsp kosher salt
- 1 1/2 tbsp onion powder
- 1 1/2 tbsp garlic powder
- 2 tsp pepper
- 1 1/2 tsp ground cumin
- 1 tsp chipotle chili powder
- 1 tsp dried oregano leaves
- 3/4 tsp ground mustard
- 1/2 tsp cayenne pepper optional
Texas Beef Brisket
- 4-5 lb beef brisket fat trimmed to 1/4 inch or less and cut into two pieces
- 1 cup Water
- 1/2 cup BBQ sauce
INSTRUCTIONS
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In a medium bowl, combine Spice Mixture ingredients and rub over trimmed brisket. Place brisket in a large ziplock bag or other tightly covered container and refrigerate 8 hours or overnight.
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Pour one cup of water in the Instant Pot and insert the steam rack. Stack the brisket pieces on the rack, fat side up.
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Secure the lid, making sure the vent is closed.
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Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 75 minutes.
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When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
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Carefully remove the meat from the pot to a foil-covered baking sheet and brush with BBQ sauce.
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Set the brisket under the broiler for 4-5 minutes until caramelized and bubbly.
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Slice meat against the grain and serve.
RECIPE NOTES
*The MANUAL and PRESSURE COOK buttons are interchangeable.
Source:- Cosorithis