I’ve written about Smoked Brisket before. My smoker is one of my absolute favorite culinary tools, if only for the delicious smells that it emits as I cook with it. So, when I had the opportunity to feed the LDS Missionaries in my area, I knew that a smoked brisket would be a great treat. Of course, as things normally do, I got really busy and suddenly it was only three hours before they were going to arrive.
My husband and I got the brisket smoking as soon as we could – 225 degrees for 120 minutes. All the blogs and books I’ve read over the past year have said that the majority of the smoke flavor penetrates the meat in about the first 2 hours of being in the smoker. That’s about the time you are going to hit the dreaded stall – and a lot of recipes advise you to wrap the brisket in foil and you can even transfer it to an oven to cook slowly after that.
With that in mind, I needed something to finish cooking the meat faster. Enter my Instant Pot. After I did more research and found multiple recipes that stated Brisket should be cooked for an hour. Add beef stock & liquid smoke to her Instant Pot
I set the pot… and I prayed. I hate serving bad food. I’m banking good karma for when my boys go one their missions in a few years. I hope someone will feed my boys as well as I feed the Elders & Sisters that come into my area. When the timer beeped, I mixed up the cornbread batter, and quickly made waffles as the pressure cooker came down in pressure naturally. Cooking cornbread in a waffle iron is so fast and delicious. The outside gets nice and crispy while the inside is fluffy.
Needless to say, the brisket was tender, juicy and even more flavorful than any I had ever made. Since then, I’ve made this recipe every single week at my children’s request. The leftovers are incredible, great for lunches. They remain moist and delicious. You must try this!
But what if you don’t have a smoker? Double the liquid smoke and cook for 1 hour. The flavor will be there and it will be delicious.