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–+ servings

Smoked Brisket in the Instant Pot

Three different methods of cooking make a moist, flavorful and tender brisket.
stovetop smoked brisket
Prep Time: 1 hour 30 minutes
Cook Time: 1 hour 20 minutes
Oven Time: 30 minutes
Total Time: 3 hours 20 minutes
Course: Dinner, Main Course
Cuisine: American, Kosher
Difficulty: Moderate
Newsletter: 2021-02-28
Calories per serving: 343kcal

Ingredients

  • 2 ½ pound Brisket
~~ -- For the Rub -- ~~
~~ -- 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

Instructions

  • Mise En Place
    Stovetop Smoked Brisket
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.
    Stovetop Smoked Brisket
  • 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.
    Stovetop Smoked Brisket
For the Browning
  • Mise en Place for Browing
    Stovetop Smoked Brisket
  • 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.
    Stovetop Smoked Brisket
  • Remove the brisket from the smoker and brown it on both sides in the Dutch oven.
    Stovetop Smoked Brisket
For the Instant Pot
  • Mise En Place for Instant Pot
    Stovetop Smoked Brisket
  • 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.
    Stovetop Smoked Brisket
  • Get fond from the bottom of the Dutch oven with 1/4 cup of red wine and set aside.
    Stovetop Smoked Brisket
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.
    Stovetop Smoked Brisket
  • 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.
    Stovetop Smoked Brisket
  • Add the vegetables, Cover the Dutch oven and put it in the center of the preheated oven for 30 minutes.
    Stovetop Smoked Brisket
  • 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.
Scan for full nutrition info and step-by-step photos. https://the-good-plate.com/wprm_print/smoked-brisket-in-the-instant-pot