Directions-
Remove the brisket from the refrigerator about 30 minutes
before cooking. Pat it dry with paper towels and set it aside.
Mix the spice blend by combining the maple sugar, smoked sea
salt, pepper, mustard powder, onion powder, and smoked
paprika. Coat the meat generously on all sides. The rub will
get a bit sticky due to the sugar.
Set your Instant Pot to “Sauté” and allow it to heat up for 2-3
minutes. Grease the bottom with a bit of high heat cooking oil
and add the brisket. Brown on all sides until deeply golden but
not burnt. Turn the brisket to fatty side up and add the broth,
liquid smoke, and thyme to the Instant Pot. Scrape the browned
bits off the bottom and cover with the lid.
Switch the setting to “Manual” and increase the cook time to 50
minutes. Once finished, allow the Instant Pot to release steam
on it’s own (EDIT- I’ve found that using the quick release valve
can leave large, leaner cuts of meat tasting a little dry).
Remove the brisket from the pot and cover it with foil to rest.
Switch the Instant Pot to “Saute” again to reduce & thicken the
sauce (optional) with the lid off for about 10 minutes.
Notes-
-To 2x, 3x, etc this recipe, scale just the spice mix & liquid
smoke accordingly to match up with how much meat you’ve got.
The broth needed stays the same regardless of the size meat.
-Make sure you find a liquid smoke that has no additives or
MSG. You can skip the liquid smoke but you’ll get a more
subtle smoke flavor.
-With a bit of experimentation, I’ve found that increasing or
decreasing your meat size by ½ lb. (when the meat is kept whole
and not chopped up) requires about a 10 minute change in
cooking time. For example, 1 lb. needs about 40 minutes,
where 2 lb. needs about 60 minutes. The nice thing about the
Instant Pot is that it’s quick and easy to throw the lid back on
and add another 10 minutes, as needed.
-If using a slow cooker, brown the brisket in a saute pan before
adding it to your slow cooker. Add the broth to the saute pan to
deglaze and grab all the flavor from the browned bits. Then
pour the broth straight into the slow cooker, along with the liquid
smoke and thyme. Cook on “Low” for 6-8 hours or until the
meat is tender and slices easily.
Originally Submitted
12/16/2017
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