Shopping List:
2.5-3 lb. Beef brisket flat
1 tbsp. kosher salt
1 tsp. black pepper
Fiesta Extra Fancy brisket rub (or your favorite rub)
6 cups beef stock
1 stick of butter
BBQ sauce (optional)
Directions:
Pat brisket dry with paper towels.
Add the brisket and seasonings to a large zip-lock bag. Shake and massage well to coat all sides of the brisket.
Refrigerate at least 6 to 48 hours in the fridge. Remove and let sit at room temperature for 1-2 hours prior to cooking.
Add the beef broth and liquid smoke to the IP and add the brisket. Or, place a trivet in the IP and place brisket on it, fat side up. Place the stick of butter on top of the brisket.
IP settings: Make sure the pressure valve is set to seal, select pressure cook, and select high pressure. Set timer 75 minutes (1:15 minutes). The clock will begin to count down.
When done cooking, allow IP to naturally release the pressure for 20-30 minutes. The clock will begin to count up. The brisket will keep warm during this process.
When the natural release is done, move the value to vent for a quick release of any remaining pressure and wait for the pin to drop before removing the lid. DO NOT REMOVE THE LID BEFORE THAT PIN DROPS!!
Remove the brisket and wrap tightly in butcher paper or foil then wrap tightly in a heavy towel. Place in an insulated container or cooler. Let rest for at least 1-3 hours before slicing and serving (Don’t worry! It’ll still be plenty hot)
Slice thin against the grain and serve.
TIP: IF YOU’RE ONE OF THOSE WHO LIKE A SMOKE RING, USE TENDER QUICK. FOLLOW THE INSTRUCTIONS ON THE CONTAINER.
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