Sweet & Smoky Brisket
Fall apart tender sliced brisket may be my favorite dinner of all time. There is something perfect about brisket, the way the fat is marbled through and melts as it cooks long and slow. There are never any chewy bits, no tough pieces for the kids to complain about, just tender goodness that you can cut with spoon. Add a drizzle of my favorite barbecue sauce and a scoop of coleslaw with a side of sweet potato and it feels like a dinner at my favorite BBQ restaurant, only better. I can’t eat in my pajamas and make extra so we’ll have leftovers for lunch the next when I eat out. The flavors here are immaculate summertime vibes and exactly what I want to be eating this month.
Ingredients:
Makes 6-8 servings
1 3 pound brisket
2 tablespoons coconut sugar or brown sugar
1 heaping teaspoon salt
¼ teaspoon cinnamon
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon paprika
black pepper to taste
1 tablespoon olive oil or ghee
1 cup beef broth (or chicken broth) (2 cups for slow cooker)
Your favorite BBQ sauce (this is my absolute favorite!)
Directions:
Cut the brisket if it is too large to fit in your instant pot or slow cooker. Combine all the spices in a bowl and rub over both sides of the brisket. Heat your instant pot to the saute function and add the olive oil or butter. Sear the meat on both sides to get a bit of color. Add the broth and scrape some of the bottom bits up. Put the lid on and cook at high pressure for 90 minutes. Let the pressure release naturally and remove the brisket. Remove any really fatty parts and slice about half an inch thick. Add back into the pot liquid and let it soak up the goodness. Serve from the juices and add some of your favorite BBQ sauce if you’d like!
If you want to use a slow cooker, you can sear the brisket on the stovetop and then move it to the slow cooker. Add 2 cups of broth instead of 1 and cook on low for 8 hours. The rest of the process is the same!
