How to smoke beef brisket in a pressure cooker | Chef Cristian on Food Chain TV
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We recommend this easy to use electric pressure cooker: https://amzn.to/2QksBzq In this video, you will learn how to use a pressure cooker and liquid smoke, …
I have to close the sound😑
Did he sear the brisket first?
get a meat syringe and injection the brisket about 20 times with the flavours
Hard to hear you over the 70's porn music lol.
Did you use the high pressure setting?
2.5lbs!! That's a small brisket. But probably a larger one wouldn't fit in cooker.
You should change the title to "Smokey" instead of "Smoked".
Wish your voice was louder than the music. I couldn't take the music. It triggered a headache, with sadness I had to turn the video off.
It's really hard to hear the music with that guy talking
Did you do a quick release of a natural release? If you said it, I didn't catch it….the music is way too loud over your voice.
This offends my Texan sensibilities on so many levels.
Very helpful..thanks
I would classify this as steaming the meat, not smoking it.
If I may make a suggestion…. What I would do is heat up a cast iron skillet and add oil… and then brown the outside of the meat first (both sides) before putting it inside the pressure cooker.
cant hear him talk over music
I will be honest I made this on on a scale of 1 to 10 I give it a 4 and that reason being the meat should be marinated in a ziplock bag over night for all the flavors to incorporate with one another for a full flavor taste all the way through the meat.
Great video. Music can go though. Going to try this in my pressure cooker for sure.
Very interesting. I'm planning to cube my 3 lb. brisket in 1" or 1 1/4" pieces so that I can coat them in my chili seasonings and then add diced onion and pressure cook it all on a grill at the chili cook off next week. How long should I cook this in my Presto pot on a charcoal grill? I will add some liquid smoke too.
Great! I'm going to cook me one.
I loved the video. You are a great presenter, but the music is too loud and distracting. YOU want to be the focus of the video unless you are really hawking the music. I will watch more from you as they come across my computer.
Man, that thing looks nuked. Is that a function of the pressure cooker, or if you shaved off 15-25 minutes would it come out pink? I've never used a pressure cooker, but I find this result very interesting. Initially I'd think ~250F for an hour would have it coming out pink, even though it's under pressure so that ~250F is probably double that in practice. I know briskets are super fickle, too, at least the way I like them. I'm specifically planning to build a smoker this summer primarily to cook proper, 18+ hour smoked briskets to introduce all my northern neighbors to some true, southern style, slow cooked beef like I grew up eating (and, naturally, utterly unaware of how lucky I was to be getting award winning barbecue at a drive through for the price of a Big Mac).
I love some beef brisket. I noticed when you took it out after it was done you use a fork to remove it from the cooker Rather you are putting it in or taking it out you should always use a pair of tongs on all kinds of meat. Look there is a set of tongs on the counter We want to keep all the natural juices in and let the flow natural. Not from being punctured