A combination of smoking and pressure cooking produces an incredibly tender and succulent beef brisket. Alternatively, the brisket can be transferred to a slow cooker, cooking on low overnight.
4 lbs beef brisket, fat cap trimmed to 1/4″
1/4 cup fresh lemon juice
1/4 cup olive or canola oil
1/4 cup Rib Rub
For the sauce:
2 cups commercial barbecue sauce, of choice
2 Tbsp minced garlic
2 Tbsp brown sugar
2 Tbsp olive oil
1 Tbsp Worcestershire sauce
1 tsp cayenne pepper, optional
1 tsp salt
1. Rinse and pat dry the brisket.
2. Place lemon juice in a small bowl; add the olive oil in a slow, steady stream, whisking constantly. Coat the brisket with the lemon juice mixture. Sprinkle with rib rub and massage into the meat on all sides.
3. Wrap the meat tightly in plastic wrap and refrigerate over night. The next day remove the brisket from the refrigerator while you prepare the fire.
4. Soak several large chunks of hickory wood in water for 30 minutes then start the charcoal fire. When the fire is well lit, add the hickory. Bring the fire in the covered grill to 225°.
5. Smoke the brisket for 3 hours (or more).
For the BBQ sauce, combine all ingredients in a small saucepan. Bring to a boil, then reduce to a simmer for 10 minutes. Cool.
For the Pressure Cooker:
6. Transfer to a pressure cooker and cover with about a cup of the sauce. Choosing the “stew” or “meat” option, cook on high pressure for 60 minutes.
7. Let the pressure reduce naturally for 10 minutes, then use the quick release method to clear the remaining pressure.
8. Remove the brisket from the cooker and let it stand for 10 minutes before slicing thinly against the grain.
9. If desired, use a fat separator to remove the grease from the BBQ sauce in the cooker. Pour about half of the sauce over the resting brisket and serve the rest on the side.
For the Slow Cooker:
6. Transfer to a slow cooker and cook on “low” overnight.
7. The next morning, remove the brisket to a platter and drain the accumulated juices into a fat separator or large glass measuring pitcher or bowl. Drain off the grease and reserve the juices in the refrigerator.
8. Return the brisket to the cooker and cover with some of the BBQ sauce. Cook on “low” until time to eat. If necessary, reduce the cooker to “warm” if a longer hold time is needed.
9. Remove the brisket from the cooker and let it stand for 10 minutes before slicing thinly against the grain.
10. If desired, use a fat separator to remove the grease from the BBQ sauce in the cooker and add a little of the reserved meat juices. Pour about half of the sauce over the resting brisket and serve the rest on the side.