Achieve super tender, and smokey, beef brisket in only 90 minutes with my Texas Two Step method
Course:
Main Course
Cuisine:
American
Author: Tony Bailey
Ingredients
2.5Poundsof Beef Brisket
Kosher Salt for salting the meat
1TablespoonBlack Pepper
1/2TablespoonBrown Sugar
1TablespoonOnion Powder
1TablespoonGarlic Powder
2TeaspoonsMustard Powder
2TeaspoonsChili Powder
1/4TeaspoonCayenne Powder
1TablespoonDry Herb Mixsuch as Rosemary, Thyme and Parsley
Instructions
Rinse and pat the brisket dry and apply a layer of salt to the outside. Optionally let the meat rest for at least 1 hour in the refrigerator for the salt to absorb
Combine the dry ingredients in a food processor and run for 30 seconds to mix
Apply a liberal layer of the rub to the all sides of the brisket
On a raised surface in your pressure cooker, cook at full pressure for 30 minutes and quick release
While pressure cooking, prepare your grill or smoker to about 275 degrees. If using a smoker box, allow sufficient time for the smoke to get rolling. (If using wood chips or chunks, soak them for at least 15 minutes before putting on the grill)
Smoke for 1 hour at 275 degrees, or until you hit 190 degrees of internal temperatue
Allow the brisket to rest for 10 minutes before slicing against the grain