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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.