Tangy brine brings some serious flavor to both the brisket and the sauce in this next-level entrée.
Pressure Cooker Pickle-Brined BBQ Brisket
Makes 6 to 8 servings
- 1 (4.5-pound) flat beef brisket, trimmed
- 1 medium yellow onion, shredded
- ½ cup plus 3 tablespoons pickle juice, divided
- ¼ cup vegetable oil, divided
- 2½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 3 sprigs fresh thyme
- ¾ cup beef broth
- ¾ cup ketchup
- 3 tablespoons firmly packed brown sugar
- 2 teaspoons chopped fresh thyme, plus more for garnish
- 1½ teaspoons paprika
- 4 large cloves garlic, thinly sliced
- In a large resealable plastic bag, combine brisket, onion, ½ cup pickle juice, 1 tablespoon oil, salt, pepper, and thyme sprigs. Seal, and refrigerate for 8 hours or overnight.
- Remove brisket from refrigerator 30 minutes prior to cooking. Drain and discard marinade. Set an electric pressure cooker* to normal sauté setting. Cut brisket into thirds to fit inside pot. Working in batches, add 1 tablespoon oil to pot and sear one-third of brisket, fat side down, until crisp and browned, 3 to 4 minutes, turning once. Repeat process with remaining oil and remaining brisket. Transfer seared brisket to a large plate.
- In same pot of pressure cooker, combine broth, ketchup, brown sugar, chopped thyme, paprika, garlic, and remaining 3 tablespoons pickle juice, stirring until well combined. Place brisket back into pot, turning to coat, overlapping if needed.
- Lock lid and confirm valve is set to seal. Set cook time to 70 minutes on high pressure. When finished cooking, let pressure naturally release.
- Transfer brisket to a cutting board and slice, across the grain, into ¼-inch slices. Cover with foil to prevent drying while preparing sauce.
- Pour braising liquid into a fat separator, reserving liquid portion and discarding fat.
- In a medium saucepan, bring braising liquid to a boil, and cook until thickened and reduced by half, about 15 minutes. Pour sauce over sliced brisket to serve. Garnish with thyme, if desired.