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Incredible Slow or Pressure Cook Brisket

September 9, 2018

This brisket recipe is a culmination of trials combining elements of family recipes as well as online recipes to yield the fullest, multi dimensional flavor that can best be described as smokey, sweet & spicy. It’s braised outside and tender throughout for perfect consistency.

2-4 pounds brisket, cut into 2-4 pieces, so that it just fits in pot for desired cooking method.

Dry rub: (found on

3 1/2 tablespoons Marshalls Creek smoked paprika
3 tablespoons brown sugar
2 tablespoons kosher salt
1 1/2 tablespoon garlic powder
1 1/2 tablespoon onion powder
1 tablespoon ground black pepper
3/4 teaspoon chipotle chili powder
1 1/2 teaspoon ground cumin
3/4 teaspoon ground coriander
1 teaspoon oregano
1/3 teaspoon cayenne pepper

Press rub in on all sides of brisket. Wrap in plastic and refrigerate for 1 to 24 hours.

Saute in 1 tbsp oil for about 3 minutes per side or until just browned. Add more oil as necessary. When done, scrape any tidbits from the bottom.

Pour 1 cup beef broth then 1/4 cup ketchup on bottom of cooking pot of your slow cooker or pressure cooker. Place brisket on top. If using pressure cooker, place brisket on the wire rack. Sprinkle 2 packets of dry onion soup over the brisket.

For a pressure cooker, cook for 70 minutes with natural valve release.

7 to 9 hours for slow cookers, depending on desired consistency.

Brisket leftovers make delicious sandwiches!



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