These BBQ Brisket Sandwiches will have juice dripping down your chin, but you won't mind. Using your pressure cooker to get the flavorful brisket tender works like a charm.
Jump to Recipe (or scroll for photos and riveting information...)The brisket will be in the cooker for an hour, but that’s much quicker than if you were to do this in the oven or on the stovetop. Remember that letting the pressure drop naturally will take a little time as well, so plan for 15 extra minutes there. If you can’t find chipotle pepper seasoning, try your favorite chili powder instead or if you have dried chipotle peppers, you can always grind them up in the blender and make your own seasoning. Oh, and don’t forget some napkins!
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What type of brisket should you use in this recipe? Last time I tried to cook brisket it was tough
Hi Lauren. When buying brisket, you may have a choice or not, depending on your grocer or butcher. If you do have a choice, you can choose between flat cut and point cut. The flat cut is leaner and easier to slice. The point cut is fattier, tends to be more tender and shreds better than it slices. If you’re looking for super tender, go with point cut. Most important, however, is to make sure you let the pressure cooker release pressure naturally. Just turn the cooker off and let it sit until the pressure has dropped. This can take 15 minutes or so, so plan accordingly, but it is the most important step to ensure tenderness.