---

MAKING SMOKY BRISKET IN A PRESSURE COOKER

---

Cooking brisket under pressure produces unbelievably tender, flavorful meat, but it’s missing one key trait: that barbecued charcoal flavor. Liquid smoke infuses the meat (and sauce) with good grill–like flavor. It’s very concentrated; don’t be tempted to go overboard and add extra to the pot.

Brisket is a tough cut, and cooking it under pressure causes the meat’s fibers to “seize” up—it would taste really tough if you ate it immediately. Resting the meat in the pot in its braising liquid after cooking gives it time to relax and turn more tender, plus the meat soaks up more flavor.

When slicing brisket, it is important to note which way the grain of the meat is running and to slice against the grain rather than with it. This keeps the meat from having a chewy texture. Pouring the reduced sauce over the slices allows them to soak up some moisture and flavor before serving.