SMOKE A BEEF BRISKET RECIPES

Steps:

• In a medium bowl, combine Spice Mixture ingredients and rub over trimmed brisket. Place brisket in a large ziplock bag or other tightly covered container and refrigerate 8 hours or overnight.
• Pour one cup of water in the Instant Pot and insert the steam rack. Stack the brisket pieces on the rack, fat side up.
• Secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 75 minutes.
• When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
• Carefully remove the meat from the pot to a foil-covered baking sheet and brush with BBQ sauce.
• Set the brisket under the broiler for 4-5 minutes until caramelized and bubbly.
• Slice meat against the grain and serve.

Steps:

• Soak corned beef in water to remove excess salt for at least 4 hours (overnight is better).
• Dry meat with paper towels and place into a foil pan.
• Cover meat with Dijon mustard and Jeff's original rub.
• Massage the rub/mustard to cover the entire brisket flat.
• Set up smoker for cooking at about 240°F with a mix of hickory and peach or other smoking wood.
• Once smoker is ready, place pan with brisket onto grate and keep the heat and smoke going for at least 4 hours.
• After 4 hours the brisket can continue to cook with just heat for an additional 2-4 hours or until it reaches 195°F in the thickest part.
• Baste the meat with a mixture of ¼ cup Dijon and ¼ cup of Jeff's barbecue sauce when the meat reaches 180°F and again at 190°F.
• When the meat reaches 195°F and is tender to your liking, remove from the heat and allow it to rest for at meat 30 minutes tented with foil over it.
• Slice the meat across the grain into ½ inch pieces and serve.