Instant Pot Beef Brisket & Pulled Pork
I'm a huge BBQ fan and put that sauce on everything if I can, so getting off of it was hard. I'm very happy to say that I figured out how to make juicy, flavorful BBQ meats in my Instant Pot that don't need sauce at all.
I don't know how I survived for so long without an Instant Pot. If you don't have one, you're missing out! You can make this in a crock pot, of course - just let it cook for about 8 hours or so. The advantages of the Instant Pot are the multiple settings and the relatively quick cooking time.
- Brown the meat on the saute setting (wait to put the meat in until it's nice and hot so you get a beautiful Maillard reaction), then remove it from the pot and add 2 cups of water to the pot
- Deglaze the pot of all those tasty browned bits
- Add a wire rack or veggies to the bottom of the pot and place the roast on top
- Season liberally with salt and any spices you like (I'm partial to Redmond's smoked Real Salt, onion powder, garlic powder and cumin)
- Pressure cook on high using the guide I attached here for pork shoulder. I cook a 2.5 to 3 lb. brisket for 90 min. Let the steam vent naturally.
- Remove the meat and the wire rack. Shred the meat with forks and return it to the pot.
- Saute for 30 min (with my pot I do two rounds of 15 min), or until the liquid has reduced to a small amount, stirring occasionally
You're left with incredible, melt-in-your-mouth tender meat with the most flavorful "sauce" ever!
