May is such an important time frame – Beef Month, BBQ Month, and as a last hoo-rah, there’s National Brisket Day on May 28! That’s a lot to celebrate, and a great way to accomplish it is with a nice, juicy brisket made quickly and easily in your pressure cooker. When you load your pressure cooker with a 2 1/2 – 3 lb. beef brisket, you’re about 1 1/2 hours from a juicy slab of beef. No, it’s not a smoked brisket, that’s for sure, but sometimes that simply isn’t an option at my house of crazy, so I’m thrilled my pressure cooker can produce a brisket that’s darn tasty and tender, and in less than half the time of conventional cooking – SCORE!
If you’re not familiar with Mushrush Red Angus Beef, Strong City, KS, I’m going to suggest you get that way, and in a HURRY. I knew they had good beef, but I wasn’t aware of just HOW SPECTACULAR it truly is. Superior genetics and marbling really lend themselves well to this hunk of brisket, but when I cut into it (so that it would fit into my pressure cooker), I could immediately tell that 21 days of aging was indeed what made it slice like butter. And it was RAW…..as you can clearly see. I got pretty excited, as I’m weird with food things like that, you know.
Mushrush Pressure Cooker Brisket
1 monster Mushrush brisket, 8 1/2 – 9 lbs., cut into thirds to fit into an 8 qt. electric pressure cooker (f you have a larger pressure cooker, you’ll be able to cook a bigger hunk of brisket)
1 cup Dale’s Steak Seasoning Liquid Marinade
1 cup Original Juan’s American Stockyard BBQ Sauce
2 Tbs. liquid smoke (I use Wright’s Hickory)
In a large mixing bowl, combine marinade ingredients. Place brisket pieces into separate gallon bags, then divide prepared marinade between the bags; seal bags and place into a chafer pan or jelly roll pan to catch any drips that may occur. Place beef into the fridge and let marinate for 24-48 hours.
When you are ready to cook your brisket, remove one hunk from the marinade in the gallon bag and pat dry. Season brisket well on all sides with a bit of Jack Stack All Purpose KC Barbecue Rub.
Place your trivet rack into the bottom of your pressure cooker (You know, the one that came with it that looks like a cooling rack? If you’ve already tossed that out, you can use 4-5 mason jar rings instead, to hold your brisket up off the bottom of the pressure cooker pot so it’s not submerged in your cooking liquid.)
Add 1 cup of water or broth to pressure cooker pot, (you can add 2 cups if using a larger pressure cooker) then place your seasoned brisket on top of the rack. Brisket should not be completely submerged in the cooking liquid, but can be nestled in it a bit, no worries. Unless you just want to – I’m fine with it.
Secure pressure cooker lid and lock in place. Choose high setting on pressure cooker programming and then set timer for 75 minutes. When timer goes off, let brisket remain in pressure cooker, using the natural release method. This is very important for a tender brisket, so don’t rush him out of that pot, please. Yes, it’s a pressure cooker and it’s speedy, but you’ve still can’t rush this process too much or you’ll not be happy with the outcome and I just can’t have THAT. I’m set on having your pressure cooker experience be a grand one, ok?
Once the pressure release drops, signaling that you can remove the pressure cooker lid, go ahead and do so. Remove brisket from the pressure cooker pot (this can be awkward, so I recommend doing this solo, unless an audience doesn’t make you crazy like it does me) and place onto a large serving platter or container. Reserve some of the cooking juices for later use. Let brisket cool and then place into the fridge to chill.
Repeat cooking process with the remaining brisket pieces, if desired, or freeze and cook later. Brisket may be frozen in the marinade bag and it’s a good idea to double bag for freezing successfully. I hate messes, don’t you?
Once chilled, slice the brisket into thick slices, ACROSS THE GRAIN, placing them into a baking dish, slices overlapping slightly. Pour some of the reserved cooking juices over the brisket slices and cover with foil. When ready to serve, reheat the brisket in a 325 degree F. oven for approx. 25-30 minutes, depending on how many slices you are reheating at once. (If your baking dish is really loaded and your brisket really chilly, you may need a little longer re-heating time.) Serve brisket generously slathered with Original Juan’s American Stockyard BBQ Sauce.
When using a pressure cooker for cooking brisket, here are the two big things you’ve GOT to keep in mind:
1. We are not BOILING our brisket. A boiled dinner is never appetizing and that’s not the purpose of a pressure cooker. We are actually STEAMING the brisket, thus the importance of the rack in the bottom of the pot for perching your brisket up a bit during the cooking time.
2. Always, always be sure you use the NATURAL RELEASE METHOD when cooking brisket (or any beef or pork cut, for that matter) in your pressure cooker. This allows the meat to slowly finish the cooking process and lets the fibers of the meat relax, making it TENDERLY GROOVY – the whole goal of enjoying beef brisket!
Now You’re Cookin’,