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BBQ brisket! Yes, please! I am part of a monthly grass-fed and pastured meat CSA with one of my local farmers. For those not familiar, CSA stands for Community Supported Agriculture. Basically, with a CSA you pay your farmer ahead of time for a share of their meat and/or produce and then you pick it up or have it delivered as the harvest comes in.
I am very fond of this kind of relationship with a farmer, because you are essentially gambling with the farmer and sharing the risk that comes with producing the food that you eat. I like being the shared responsibility in that arrangement. I also like CSAs, because they introduce you to new things.
For instance, prior to my meat CSA I didn’t really eat brisket often and had never prepared it. The first time it showed up in the CSA I had to learn how and now . . . I’m a brisket convert! I think you will be too after you try this super tender and delicious recipe. BBQ brisket may seem a little off in January, but the secret is the Instant Pot!
- 2 tablespoons coconut palm sugar
- 2 tablespoons Blackstrap molasses
- 2 tablespoons horseradish powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons sea salt
- 1 teaspoon ginger powder
- 3-4 pounds beef brisket
- 4 garlic cloves, chopped
- ½ cup beef broth
- 1 cup BBQ sauce + ½ cup reserved (see note)
- Mix sugar and molasses into a paste, set aside.
- Mix remaining rub ingredients, season the entire brisket with dry rub ingredients.
- Next, as best you can, spread the molasses mixture over brisket. It may not spread well or evenly, but that is okay.
- Place seasoned brisket in a large baking dish, cover, and refrigerate for 24 hours.
- Cut brisket in half, place each piece in Instant Pot. Add garlic, broth, and BBQ sauce.
- Close lid and set to meat/stew for 90 minutes.
- When pot beeps, quick release the steam. Transfer brisket to cutting board and cover with foil to rest for 5 minutes.
- Slice brisket and serve warm with reserved BBQ sauce.
I don’t have horseradish powder, can I just skip it?
I’m making this, but all I have is fresh horseradish and I mixed the rub and the molasses together without reading the directions right so we’ll see how we go. 😬🤞🏻
Made this for the maiden voyage of my 6 quart instant pot. My brisket was 5.3 Lbs. substituted some wasabi powder for horseradish powder which I wouldn’t recommend. I wanted a little spicyness but this didn’t deliver great. I put dry rub on one side and the sugar mix on the other side of the meat. Next time I’ll just use more rub/sugar and get both sides with both. Once the 2 pieces of meat cooked in my pot, one was mostly under the juice and the other was out of it. The submerged piece was great but the “dry” one was noticeably tougher. Next time I will add more broth from the start. I also made the cherry BBQ sauce referenced above which I was very happy with. I didn’t put the sauce in the pot when cooking. Just used it on the meat when served. The sauce is a lot of work but I am in the elimination phase and pretty strict with commercial sauces. I will make it again. The meat was conventional and I’m serving a family of 5 including 3 teenage boys.
Hi there! Do you think I can make the with fresh grated horseradish? Or better to skip it all together? Thanks so much!
I also have candida so I never put sugar (molasses) in anything. For chuck roast or brisket I use chopped papaya to give a bit of sweetness. The enzymes in the papaya tenderize the meat so even a tough piece of meat comes out of the instant pot fall apart tender.
Thanks for the tip on how you do this, Suzanne. I’ll bet the mango is great.
Great idea, Suzanne!
Would this work in a crockpot as well?
Kathleen, I’m sure it would, but I don’t have a slow cooker so I am not sure how long it would take.