Texas Beef Brisket


  • 3 tbsp smoked paprika
  • 3 tbsp brown sugar
  • 2 tbsp kosher salt
  • 1 1/2 tbsp onion powder
  • 1 1/2 tbsp garlic powder
  • 2 tsp pepper
  • 1 1/2 tsp ground cumin
  • 1 tsp chipotle chili powder
  • 1 tsp dried oregano leaves
  • 3/4 tsp ground mustard
  • 1/2 tsp cayenne pepper
  • 4-5 lb beef brisket
  • 1 cup Water
  • 1/2 cup BBQ sauce
  • In a medium bowl, combine Spice Mixture ingredients and rub over trimmed brisket. Place brisket in a large ziplock bag or other tightly covered container and refrigerate 8 hours or overnight.
  • Pour one cup of water in the Instant Pot and insert the steam rack. Stack the brisket pieces on the rack, fat side up.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 75 minutes.
  • When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  • Carefully remove the meat from the pot to a foil-covered baking sheet and brush with BBQ sauce.
  • Set the brisket under the broiler for 4-5 minutes until caramelized and bubbly.
  • Slice meat against the grain and serve.
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