Comments on: Smoky & Tender Pressure Cooker / Instant Pot Beef Brisket https://www.pressurecookingtoday.com/smokey-beef-brisket-in-the-pressure-cooker/ The Best Instant Pot Recipes / Easy Pressure Cooker Recipes for the Electric Pressure Cooker Fri, 13 Aug 2021 00:29:56 +0000 hourly 1 By: Barbara Schieving https://www.pressurecookingtoday.com/smokey-beef-brisket-in-the-pressure-cooker/#comment-302766 Fri, 13 Aug 2021 00:29:56 +0000 http://www.pressurecookingtoday.com/?p=2192#comment-302766 In reply to Sarah Venable.

That’s great – thanks Sarah!

]]> By: Sarah Venable https://www.pressurecookingtoday.com/smokey-beef-brisket-in-the-pressure-cooker/#comment-302744 Thu, 12 Aug 2021 20:57:51 +0000 http://www.pressurecookingtoday.com/?p=2192#comment-302744 I’ve already made this recipe twice! Making it again tonight! I do double up on the seasonings but I follow the cooking method to a T. Thank you so much for this recipe! 🥰

]]> By: Barbara Schieving https://www.pressurecookingtoday.com/smokey-beef-brisket-in-the-pressure-cooker/#comment-302341 Sun, 08 Aug 2021 04:56:16 +0000 http://www.pressurecookingtoday.com/?p=2192#comment-302341 In reply to Lois.

Thanks Lois – so nice to hear you’re loving my cookbook. You could certainly amp up the rub if you prefer. Let me know how you like it.

]]> By: Lois https://www.pressurecookingtoday.com/smokey-beef-brisket-in-the-pressure-cooker/#comment-302321 Sat, 07 Aug 2021 22:53:29 +0000 http://www.pressurecookingtoday.com/?p=2192#comment-302321 My brisket (following your recipe,) is cooking as I type. Last night when I prepped it, I thought that only 3/4 tsp of the 3 ingredient rub did not go very far. I also have your book which has been a lifesaver to these new pressure cookers. Am I missing something in the initial rub?

]]> By: Barbara Schieving https://www.pressurecookingtoday.com/smokey-beef-brisket-in-the-pressure-cooker/#comment-300212 Sun, 27 Jun 2021 21:53:03 +0000 http://www.pressurecookingtoday.com/?p=2192#comment-300212 In reply to Laura.

Thanks for the kind words Laura! With meats that you want fall-apart tender, you want to cook them past the safe-to-eat cooking temperature. This smoked brisket rcipe cooks it to 202 degrees https://heygrillhey.com/texas-style-smoked-beef-brisket/ I hope you enjoyed the brisket!

]]> By: Laura https://www.pressurecookingtoday.com/smokey-beef-brisket-in-the-pressure-cooker/#comment-300187 Sat, 26 Jun 2021 21:30:19 +0000 http://www.pressurecookingtoday.com/?p=2192#comment-300187 Hi, Barbara! Thank you for this well written recipe, with so much helpful info not only about how to cook the meat, but understanding cuts as well. The comments are equally informative, your responses to salty commenters are nothing short of wise, graceful and kind (!), and I am pleased that you are still responding to comments years after posting this. I am already in the process of using this recipe as the basis for tonight’s dinner. My question is regarding your finished temperature. You stated to cook the meat to an internal temperature of 195 degrees. This caught me by surprise because the current USDA recommended minimum internal temperature for beef is only 145. I work in a commercial kitchen that cooks ours to 165 as a liability buffer; however we are oven cooking, not pressure cooking. Is there a reason for an internal temp of 195 related to the method of pressure cooking? Thanks for indulging my curiosity. 

]]> By: Barbara Schieving https://www.pressurecookingtoday.com/smokey-beef-brisket-in-the-pressure-cooker/#comment-299794 Tue, 15 Jun 2021 12:37:26 +0000 http://www.pressurecookingtoday.com/?p=2192#comment-299794 In reply to Nancy.

Thanks for sharing your experience Nancy! So nice to hear your brisket turned out perfect – that sounds like an awesome way to serve it.

]]> By: Nancy https://www.pressurecookingtoday.com/smokey-beef-brisket-in-the-pressure-cooker/#comment-299775 Mon, 14 Jun 2021 20:46:12 +0000 http://www.pressurecookingtoday.com/?p=2192#comment-299775 I love smoked brisket but it requires 12-14 hours to get it to perfection and it takes all of my day managing temp etc so I wanted to see if I could get decent results for just making brisket sandwiches. I did not have meat tenderizer nor seasoned salt so just used regular salt and pepper and all other spices, liquid smoke and Worcestershire as stated and marinated overnight. I don’t like overly bbq’d sauced dishes so included a cup of beef broth and only about 1/4 cup of bbq sauce when cooking. Based on other reviewers comments, I set my pressure cook time to 100 minutes for my 3 lb brisket. I had to add another 15 minutes for it to get to the temp I wanted but I also did a quick release so it may have been good if I would have just let it release naturally at the 100 minutes (my husband was starving so couldn’t wait to see). I will say that it turned out perfect and had it on a brioche bun with some tangy coleslaw and a tad of bbq sauce. I will definitely make again! Delicious!! Thank you! 

]]> By: Barbara Schieving https://www.pressurecookingtoday.com/smokey-beef-brisket-in-the-pressure-cooker/#comment-292518 Wed, 14 Apr 2021 09:00:10 +0000 http://www.pressurecookingtoday.com/?p=2192#comment-292518 In reply to Cindy.

Hi Cindy – I would try a 30 minute cook time with a 10 minute natural pressure release. Then open it up and you’ll be able to judge if it’s as tender as you’d like or needs more time.

]]> By: Cindy https://www.pressurecookingtoday.com/smokey-beef-brisket-in-the-pressure-cooker/#comment-292478 Tue, 13 Apr 2021 23:45:31 +0000 http://www.pressurecookingtoday.com/?p=2192#comment-292478 Hi there!  We raise our own beef, and I unwrapped a 1 lb brisket packaged by the meat locker to have VERY LITTLE fat on top.  It’s sitting in the marinade now, to cook tomorrow.  Any thoughts about any adjustments for a less-fatty brisket?

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