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Smoked Brisket in the Instant Pot
Three different methods of cooking make a moist, flavorful and tender brisket.
Servings (slide to adjust):
Calories per serving: 343kcal
Equipment
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Ingredients
- 2 ½ pound Brisket
~~ -- For the Rub -- ~~
- 1 teaspoon Tsardust Memories
- 2 tablespoon Barbecue Spice
- ½ teaspoon Black pepper, freshly ground
~~ -- For the Dutch Oven -- ~~
- 1 Onion, chopped
- 5 cloves Garlic, chopped
- ½ cup Bell pepper, chopped
- 1 tablespoon *Olive oil
~~ -- For the Instant Pot -- ~~
- 1 cup water, boiling
- 1 teaspoon *Beef Base
- 1 clove Garlic, whole
- 1 Bay leaf
~~ -- For the Dutch Oven Sauce -- ~~
- ½ cup Red wine
- ½ cup Ketchup
- 3 Carrot, cut
- 6 pearl onion
- 12 potatoes, small
- 1 stalk Celery, chopped
- 1 tablespoon Beurre manié, for Kosher, replace the butter with unsalted margarine
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Ingredients necessary for the recipe step are in italic. Ingredient measurements may vary due to measurement tools used.
Instructions
- Mise En Place
For the Stovetop Smoker
- Mix the rub mixture together and thoroughly cover the brisket, front and back. Set aside. That little bit in the image came with my brisket and I made sure to save it for the dog.
- Soak wood chips in water for 30 minutes. Put a large piece of foil at the bottom of the pasta pot. Put the drained wood chips in another large piece of foil and loosely cover it. Put it on top of the foil and put the pasta insert in. Put the brisket in the pasta insert and cover the pot. Put it on high heat for 5 minutes then reduce to medium and let it smoke for an hour, then let it sit for 10 minutes.
For the Browning
- Mise en Place for Browing
- Heat the Dutch oven and put the olive oil in. When the oil is shimmering, add the onion. Saute the onion until it is translucent, then add the chopped peppers and garlic. Saute it until the peppers are getting a little soft. Push the vegetables aside.
- Remove the brisket from the smoker and brown it on both sides in the Dutch oven.
For the Instant Pot
- Mise En Place for Instant Pot
- While the meat is browning, put a rack in the Instant Pot and mix the water and beef base together. Fit the brisket in the Instant Pot and add the garlic clove, bay leaf, and beef broth mixture. Set the Instant Pot on Pressure Cook for 80 minutes, then natural release for 10 minutes and finally quick release.
- Get fond from the bottom of the Dutch oven with 1/4 cup of red wine and set aside.
For the Final Cooking
- Preheat the oven to 350 F/ 170 C. Remove the brisket from the Instant Pot but do not throw away the liquid!
- Slice the brisket across the grain and put the slices in the Dutch oven.
- Put the liquid from the Instant Pot into a bowl and mix it with the ketchup and remaining wine. Pour this over the sliced brisket.
- Add the vegetables, Cover the Dutch oven and put it in the center of the preheated oven for 30 minutes.
- Get a nice platter and remove the brisket and vegetables from the Dutch oven and put them on the platter. Set aside.
- Add the Beurre manié to the liquid in the pot and whisk it around until it thickens nicely. Spoon the sauce over the brisket on the platter.
- Enjoy!
Notes
Use unsalted margarine instead of butter for the Beurre manié for Kosher.
Nutrition
Calories: 343kcalCarbohydrates: 24gProtein: 21gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 62mgSodium: 228mgPotassium: 809mgFiber: 4gSugar: 7g
I am not a certified nutritionist or registered dietitian and any nutritional information on the-good-plate.com should only be used as a general guideline.