Ingredients:

  • 1.6 kg beef brisket, trimmed to 1/4 inch fat cap
  • 2 tbsp avocado oil
  • 1 large yellow onion, thinly sliced
  • 4 cloves garlic, smashed
  • 240 ml beef bone broth
  • 120 ml apple cider vinegar
  • 15 ml liquid smoke
  • 2 tbsp smoked paprika
  • 1 tbsp black pepper, freshly cracked
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper
  • 2 tbsp brown sugar
  • 1.5 tbsp kosher salt
  • 240 ml low-sugar BBQ sauce

Instructions:

  1. Pat the brisket completely dry with paper towels. Combine smoked paprika, black pepper, garlic powder, onion powder, cayenne, brown sugar, and kosher salt to create the rub.
  2. Rub the spice blend aggressively into all sides of the beef brisket, ensuring an even coating for the Maillard reaction.
  3. Set the Instant Pot to Sauté (High). Add avocado oil and sear the brisket until a complex, dark brown crust forms on all sides. Remove the meat and set aside.
  4. Add sliced onions and smashed garlic to the pot, sautéing for 3 minutes until the onions are softened and golden. Deglaze the pot with beef bone broth, apple cider vinegar, and liquid smoke, scraping up all browned bits.
  5. Place the brisket back into the pot. Lock the lid and set to Pressure Cook (High) for 1 hour 30 minutes.
  6. Allow a full Natural Pressure Release for 20 minutes to allow muscle fibers to relax and reabsorb juices.
  7. Remove the brisket. Brush the brisket with BBQ sauce. Broil in the oven for 5 minutes until the sauce is bubbling and tacky. Slice against the grain into thin strips or shred with forks and serve.