Monday, June 10, 2019

Maple Smoked Brisket

Maple Smoked Brisket

1.5 lb. beef brisket
2 tbsp. maple sugar, date sugar, or coconut sugar
2 tsp. smoked sea salt
1 tsp. black pepper
1 tsp. mustard powder

  • Remove the brisket from the refrigerator about 30 minutes before cooking. Pat it dry with paper towels and set it aside.
  • Mix the spice blend by combining the maple sugar, smoked sea salt, pepper, mustard powder, onion powder, and smoked paprika. Coat the meat generously on all sides. The rub will get a bit sticky due to the sugar.
  • Set your Instant Pot to “Sauté” and allow it to heat up for 2-3 minutes. Grease the bottom with a bit of high heat cooking oil and add the brisket. Brown on all sides until deeply golden but not burnt. Turn the brisket to fatty side up and add the broth, liquid smoke, and thyme to the Instant Pot. Scrape the browned bits off the bottom and cover with the lid.

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