ith a smoky barbeque marinade,your house will smell like you’ve been smoking the brisket for hours. This pressure cooker brisket also tastes
just like it had been smoked for hours.
As seen in: Pressure Cooker Brisket for Rosh Hashanah and featured on The Jewish Lady!
Adapted from Pressure Cooking Today
Pressure Cooker Brisket for Rosh Hashanah
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Combine meat tenderizer, celery salt, seasoned salt, garlic powder, liquid smoke and Worcester sauce in a small container with a lid. Add the brisket and coat with mixture. Seal container and put in the refrigerator to marinate overnight.
Combine water and BBQ sauce in the pressure cooker. Add brisket and seasonings from the container. Seal pressure cooker and allow to get up to pressure.
Once the pot gets up to pressure, set a timer for one hour. After the hour is complete, remove the pot from the heat and allow the pot depressurize naturally, about 15 minutes.
Unseal the pot and remove the brisket. Bring the remaining sauce in the pot to a boil and slice the brisket against the grain or shred. After the sauce comes to a boil, simmer until slightly thickened.
Serve in rolls with a drizzle of the sauce and any other desired toppings.