Forgot to mention that I did a test using a bigger piece cooking it at only 60 minutes using nothing but beef broth a little onion powder a little garlic powder a little salt and a little pepper that was it and it came out absolutely delicious and juicy as heck
That sounds perfect for the Instant Pot method. It won’t have the same bark as a smoker, but the flats should retain more moisture in the Instant Pot. Good luck, and thanks for watching!
It's tender yes, but, except for the fat cap, he meat itself looked kinda dry. My experience cooking meat in liquid; the meat juices are drawn out of the meat into the pot liquid. Now this recipe could be salvaged by reducing the pot liquid and shred the beef and combine it into the reduction.
Have you tried submerging with coke? I've done pulled pork in a slow cooker and the acidity of coke really breaks down the fat. Wondering if it will work with a brisket in a pressure cooker
I’ve heard of a similar method in a slow cooker with good results as the sugar from Coke flavors and the carbonation dissipates. Not sure if the carbonation affects a pressure cooker though. Anyone else tried? Thanks for watching!
I’ve found that brisket becomes easier to slice thin as it cools. Paper thin may require freezing. Of course, they are usually gobbled up soon after cooking so never had the chance to try. Thanks for watching!
I'm Jewish and miss my grandma's brisket, all I could find was barbeque recipes, yuck,,, I'm going to do this in my Instant Pot for some relatives,, thank you for a great recipe, Shalom 🤗
Trying this and my brisket is tough. Maybe the quality of cut? So in order to try and salvage it, I’m gonna cook for a little extra time. If that doesn’t do it, maybe a nice rest time in the fridge til tomorrow. I’m at a loss. Hopefully something works.
Here are a couple possible reasons for a dry brisket. 1) Add enough water or stock to the pressure cooker so the meat is submerged at all times should keep enough moisture in the meat. 2) Use a cut that has enough fat, such as the point, so the cook time does not completely render all of it out. Sometimes a very lean cut, such as the very end of the flat, has too little fat that any cooking method will tend to create a tough bite. Let me know if any of that help, and thanks for watching!
Would have been much juicier if less cooking time for the size of your piece I believe you cooked it too long also I believe you use too many spices my niece does that also with the spices and that's all I taste is spice I think it ruins the taste of the brisket
I made the Brisket today and man was it good!!!! Great recipe, easy to follow!!!! Just wow!!! Love it! Thanks
Glad it worked out! I use this recipe quite often. Thanks for watching!
This is great! I keep coming back to this recipe! Great job!
Glad you enjoy. Thanks for watching!
I've been looking for a good recipe for brisket in the pressure cooker. Thank you.
Hope you enjoy. Thanks for watching!
Just bought a 5 lb brisket will be using your recipe wish me luck 😀
Good luck! Thanks for watching!
Forgot to mention that I did a test using a bigger piece cooking it at only 60 minutes using nothing but beef broth a little onion powder a little garlic powder a little salt and a little pepper that was it and it came out absolutely delicious and juicy as heck
Thanks, Ken, for the tips. I normally do cook a larger piece from the point but perhaps can adjust cooking time for the flat.
I will have to try this, I have 3 smaller pieces of flat that are too small for a long smoke...
That sounds perfect for the Instant Pot method. It won’t have the same bark as a smoker, but the flats should retain more moisture in the Instant Pot. Good luck, and thanks for watching!
Great shot of instant-pot. Clearly show Wich buttons to push.
Thanks! It’s always helped me especially if not using all the time.
Nice With😊
It's tender yes, but, except for the fat cap, he meat itself looked kinda dry. My experience cooking meat in liquid; the meat juices are drawn out of the meat into the pot liquid. Now this recipe could be salvaged by reducing the pot liquid and shred the beef and combine it into the reduction.
I did find the point work better here, but agree less liquid and time could draw out less juices. Thanks for watching!
I enjoy your channel. You're not afraid to be original; a rare commodity now a days 👍
Is there a written recipe?
Have you tried submerging with coke? I've done pulled pork in a slow cooker and the acidity of coke really breaks down the fat. Wondering if it will work with a brisket in a pressure cooker
I’ve heard of a similar method in a slow cooker with good results as the sugar from Coke flavors and the carbonation dissipates. Not sure if the carbonation affects a pressure cooker though. Anyone else tried? Thanks for watching!
Colin Robinson from What We Do In The Shadows?
Not an energy vampire :) Thanks for watching!
One hour + cooking time for fall apart thickish slices. Wondering if 27 minutes cooking time allow you to cut the meat into paper thin slices?
I’ve found that brisket becomes easier to slice thin as it cools. Paper thin may require freezing. Of course, they are usually gobbled up soon after cooking so never had the chance to try. Thanks for watching!
@@ketochemist that's true!!😆
Looks really good! I bet It would be perfect with some hearts of palm rice from Natural Heaven!
Sounds great!
That’s a huge Brisket for $35.00..up here in 🇨🇦, I just paid $16.00 (half of what you paid) for only a 2 1/2 pound cut!
Sometimes there are good deals on a whole brisket. I also saw Costco Business Centers have nice ones if you have one nearby. Thanks for watching!
I just got a 2-1/2 pound brisket here in Texas for 15.00. 🙂
1 and 20 mins on low setting pressure? Or Should it be on high setting?
I use High Pressure setting, which is the orange light on the top right row of the Instant Pot display. Thanks for watching!
I'm Jewish and miss my grandma's brisket, all I could find was barbeque recipes, yuck,,, I'm going to do this in my Instant Pot for some relatives,, thank you for a great recipe, Shalom 🤗
Hope it works out. Thanks for watching!
Trying this and my brisket is tough. Maybe the quality of cut? So in order to try and salvage it, I’m gonna cook for a little extra time. If that doesn’t do it, maybe a nice rest time in the fridge til tomorrow. I’m at a loss. Hopefully something works.
Here are a couple possible reasons for a dry brisket. 1) Add enough water or stock to the pressure cooker so the meat is submerged at all times should keep enough moisture in the meat. 2) Use a cut that has enough fat, such as the point, so the cook time does not completely render all of it out. Sometimes a very lean cut, such as the very end of the flat, has too little fat that any cooking method will tend to create a tough bite. Let me know if any of that help, and thanks for watching!
Would have been much juicier if less cooking time for the size of your piece I believe you cooked it too long also I believe you use too many spices my niece does that also with the spices and that's all I taste is spice I think it ruins the taste of the brisket
Ken, thanks for the tip. I normally cook a larger piece from the point, but could lower the cook time for the smaller flat.
I will keep the fat
Fat is flavor! Thanks for watching!
Literally at a loss for words at how bad that was… from cutting it before the cool, and apply all that water and chicken stock, why not beef broth.
Yes, beef broth is the best, and after the initial cook, save that liquid gold for the next batch. Thanks for watching!