 | I love making barbecue brisket in the crockpot, but I really wanted to try it in the Instant Pot for a quicker weeknight summer meal. The brisket cooks beautifully in the Instant Pot and comes out very tender. Miss F despises barbecue sauce, so she topped hers with mustard instead. She will put mustard on nearly any type of meat (and vegetables!) The brisket was also great leftover on a sandwich made with Texas toast. With plenty of pickles, of course. This recipe makes a good amount of brisket, so be sure to count on leftovers from it. |
1 teaspoon salt
1 teaspoon chili powder
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon celery seed
¼ teaspoon pepper
1 fresh beef brisket (2-1/2 to 3 pounds), trimmed
2 cups beef broth
Barbecue sauce
Combine the salt, chili powder, garlic powder, onion powder, celery seed and pepper in a small bowl. Rub the spice mixture all over the brisket. Pour the broth into the Instant Pot, then add the seasoned brisket to the pot. Set to “Meat” for 60 minutes. Allow the pressure to release naturally, remove the brisket. Slice against the grain and top with your favorite barbecue sauce.
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2 comments:
Did you place the brisket in the broth, or did you set it on the trivet?
Where do you buy a 3 lb brisket? My HEB only seems to have larger ones and it is way too much for our family of 3, even with freezing leftovers.
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