Brisket Skewers


  • 2 lbs flat- or first-cut lean brisket
  • 1 tbsp mild smoked paprika
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp table salt
  • 12-16 bamboo or metal skewers
  • 1 cup Water
  • 3 1/2 ounce liquid smoke
  • Toss the brisket cubes, smoked paprika, onion powder, garlic powder, and salt in a large bowl until the meat is evenly and thoroughly coated. Thread two cubes onto each of the skewers.
  • Pour the water and liquid smoke into a the cooker. Set a heat- and pressure-safe trivet in the pot. Pile the skewers onto the trivet. Lock the lid onto the pot.
  • Optional 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 42 minutes with the Keep Warm setting off.
  • Optional 2 All Pressure Cookers
    Press Meat/Stew or Pressure cook (Manual) on High pressure for 50 minutes with the Keep Warm setting off.
  • When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 20 minutes. Unlatch the lid and open the pot.
  • Heat a large cast-iron grill pan over medium-high heat until smoking or brush the grill grates and prepare the grill for high heat cooking directly over the heat source. Grill the skewers (in batches in the grill pan) until crisp and browned, about 2 minutes, turning occasionally.
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