My sister made beef brisket two years ago for a family Christmas party. It was so tender and flavorful I asked her for the recipe and I made it the following year for the family Christmas party as well. While I was making it, I thought to myself, this would make a great pressure cooker recipe, and I was right.
What’s great about this recipe is the smokey flavor the brisket gets from the liquid marinade. The brisket marinates overnight, but then only has a 1 hour cook time in the pressure cooker, compare with 6 – 8 hours in the oven.
After it’s finished cooking, add some of the cooking liquid to barbecue sauce and drizzle it over the top to serve. If you’re serving a crowd, you could also shredded it and serve it on rolls.
- 3 lb. beef brisket, flat cut, fat trimmed
- 1 teaspoon seasoned meat tenderizer
- 1/4 teaspoon celery salt
- 1/4 teaspoon Lowry’s seasoned salt
- 1/4 teaspoon garlic salt
- 2 tablespoons liquid smoke
- 1 tablespoon Worcester sauce
- 1/2 cup water
- 1 cup BBQ sauce, plus additional for serving
- Combine meat tenderizer, celery salt, seasoned salt, and garlic salt in a small bowl. Rub spices into brisket. Put brisket in a large heavy duty Ziploc bag. Add liquid smoke and Worcester sauce. Seal bag and put in the refrigerator to marinate overnight.
- Put water and BBQ sauce in the pressure cooking pot. Add brisket and any juices in the Ziploc bag. Select High Pressure and set the timer for 60 minutes. When beep sounds, turn off pressure cooker and let the pressure release naturally for 15 minutes. Quick release any remaining pressure. When valve drops carefully remove lid. Carefully remove the meat from the pressure cooker to a large platter and slice meat across the grain.
- Serve with additional BBQ sauce mixed with some of the cooking liquid.