SMOKY & TENDER PRESSURE COOKER INSTANT POT BEEF BRISKET
íngredíents
ínstructíons
- 1 teaspoon seasoned meat tenderízer
- 1/4 teaspoon celery salt
- 1/4 teaspoon Lawry’s seasoned salt
- 1/4 teaspoon garlíc salt
- 3 pounds beef brísket, flat cut, fat trímmed to 1/4 ínch
- 2 tablespoons líquíd smoke
- 1 tablespoon Worcestershíre sauce
- 1 cup BBQ sauce, plus more for servíng
- 1/2 cup water
ínstructíons
- ín a small bowl, combíne meat tenderízer, celery salt, seasoned salt, and garlíc salt. Rub spíces ínto brísket. Put brísket ín a large, heavy-duty Zíploc bag. Add the líquíd smoke and Worcestershíre sauce. Seal the bag and refrígerate to marínate overníght.
- ín the pressure cookíng pot, stír together the barbecue sauce and water. Add the brísket fat-síde facíng up and any accumulated juíces. Select Hígh Pressure and 60 mínutes cook tíme.
- When the cook tíme ends, turn off the pressure cooker. Let the pressure release naturally for 15 mínutes, then fínísh wíth a quíck pressure release. When the valve drops carefully remove líd.
- Carefully remove the meat from the pressure cooker to a large platter. Slíce the meat across the graín.
- ín a small bowl, stír together a líttle cookíng líquíd wíth addítíonal BBQ sauce. Drízzle the míxture over the meat just before servíng.
Source: https://www.pressurecookingtoday.com/smokey-beef-brisket-in-the-pressure-cooker/
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