3 lb. beef brisket, flat cut, fat trimmed
1 teaspoon seasoned meat tenderizer
1/4 teaspoon celery salt
1/4 teaspoon Lowry’s seasoned salt
1/4 teaspoon garlic salt
2 tablespoons liquid smoke
1 tablespoon Worcester sauce
1/2 cup water
1 cup BBQ sauce, plus additional for serving
Combine meat tenderizer, celery salt, seasoned salt, and garlic salt in a small bowl. Rub spices into brisket. Put brisket in a large heavy duty Ziploc bag. Add liquid smoke and Worcester sauce. Seal bag and put in the refrigerator to marinate overnight.
Put water and BBQ sauce in the pressure cooking pot. Add brisket and any juices in the Ziploc bag. Select High Pressure and set the timer for 60 minutes. When beep sounds, turn off pressure cooker and let the pressure release naturally for 15 minutes. Quick release any remaining pressure. When valve drops carefully remove lid. Carefully remove the meat from the pressure cooker to a large platter and slice meat across the grain.
Serve with additional BBQ sauce mixed with some of the cooking liquid.
Notes - The original chef cooked this in a 10 qt. pressure cooker. I cut my 3.5 pound brisket in half to get it to fit in a 6 qt. pressure cooker and it turned out beautifully. Same cooking time.
Serves 6
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