Achieve super tender, and smokey, beef brisket in only 90 minutes with my Texas Two Step method

  • 2.5 Pounds of Beef Brisket
  • Kosher Salt for salting the meat
  • 1 Tablespoon Black Pepper
  • 1/2 Tablespoon Brown Sugar
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon Garlic Powder
  • 2 Teaspoons Mustard Powder
  • 2 Teaspoons Chili Powder
  • 1/4 Teaspoon Cayenne Powder
  • 1 Tablespoon Dry Herb Mix such as Rosemary, Thyme and Parsley
  1. Rinse and pat the brisket dry and apply a layer of salt to the outside. Optionally let the meat rest for at least 1 hour in the refrigerator for the salt to absorb
  2. Combine the dry ingredients in a food processor and run for 30 seconds to mix
  3. Apply a liberal layer of the rub to the all sides of the brisket
  4. On a raised surface in your pressure cooker, cook at full pressure for 30 minutes and quick release
  5. While pressure cooking, prepare your grill or smoker to about 275 degrees. If using a smoker box, allow sufficient time for the smoke to get rolling. (If using wood chips or chunks, soak them for at least 15 minutes before putting on the grill)
  6. Smoke for 1 hour at 275 degrees, or until you hit 190 degrees of internal temperatue
  7. Allow the brisket to rest for 10 minutes before slicing against the grain