Grassfed & finished briskets are leaner and often smaller than conventional briskets, but absolutely delicious and packed with nutrients. This easy recipe requires just a little planning the night before and a few hours in the Instant Pot day of for a fantastic brisket dinner, excellent with your favorite sides like potato salad, macaroni & cheese, and a few slices of white bread with pickles and onions!
- 1/2 tsp kosher salt per pound of brisket
- Your favorite BBQ rub (I used Extra Fancy Salt Free Brisket Rub & Char Broil seasoning by StoneMill Grill seasoning)
- 1 medium onion , sliced
- 3 garlic cloves , minced
- ½ cup water mixed with 1/2 tbsp. of better than bouillon vegetable base
- 1 tablespoon maple syrup
- 1 tablespoon honey
- 2 tablespoons apple cider vinegar
- 1 tsp liquid smoke
The night before you plan to cook the brisket, rub salt (1/2 teaspoon of kosher salt per pound of brisket) all over brisket. Store in a container in the fridge.
Season the brisket with your choice of dry rub. I used Extra Fancy Salt Free Brisket Rub & Char Broil seasoning by StoneMill Grill seasoning. After rubbing, set aside.
Place the remainder of the ingredients in the Instant Pot and set to high pressure for 75 minutes. Allow pressure to release naturally for 15 minutes.
Then, select the slow cooker setting on low for 3.5 hours.
Recipe Submitted By Grassroots Club Member Dianalee Rodriguez