Pressure Cooker BBQ Brisket

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2.5 lb. beef brisket, flat cut, don't trim the fat

1 teaspoon seasoned meat tenderizer (just cook longer if you don't have it)

¼ teaspoon salt

½ teaspoon paprika

¼ teaspoon garlic powder

2 tablespoons liquid smoke

1 tablespoon Worcester sauce

1 tablespoon fish sauce

½ cup water, beer, or cider

1 cup BBQ sauce, plus additional for serving

1 tablespoon cooking oil

Combine meat tenderizer, salt, paprika, and garlic powder in a small bowl. Rub spices into brisket. Put brisket in a large heavy duty Ziploc bag. Add liquid smoke, fish sauce, and Worcester sauce. Seal bag and put in the refrigerator to marinate overnight.

Set pressure cooker to browning mode. Add oil and brown each side of the brisket. Once browned, take brisket out to rest and turn off pressure cooker to cool down for a few minutes.

Once pressure cooker has cooled down, 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 (longer if you didn't use a meat tenderizer). 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.

You can also dunk the meat back into the cooking liquid and then store it as leftovers to retain juiciness.

I cooked this in a 10 qt. pressure cooker. You may have to cut the brisket in half to get it to fit in a 6 qt. pressure cooker.

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