Tried the pressure cooker for brisket.

[shellbellc]

Broke out a flat from the freezer. Thawed it out. Browned it up and put it in the cooker with some beef stock and red wine. Did it for 60 minutes. Let it decompress for 15 minutes and checked the briskie, ends were good but the thick part needed a little more time so 15 minutes. Came out fork tender for a total of 75 minutes. Au jus came out awesome too! Will be having fun with this thing! A little bit of a learning curve with the times to pressurize and depressure. Can't wait to try canning this summer!












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[BYBBQ]

Lookin' good

[Blue Dog BBQ]

I love my PC. I've never done anything like a brisket and yours looks great. I use mine for pulled chicken and the really tuff cuts of meat. A quick cool down method that I use is to flip the steam port open after it quits hissing wait a couple of minutes and it should be depressurized. And that is an awesome plate of food.

[206]

Don't know about canning in the electric. Got both. Best get a stove top for jars.

NICE PLATE.

Have had mixed results with my electric. Chick soup was a hit

[Smooth E Smoke]

Looks great! Now I have to dust mine off and cook something

[SMOKE FREAK]

Lena has done thick cut round steaks before...Super tender and gravy is outstanding...

Looks good to me...

[Fishawn]

Yes indeed!
Check oot the plated pic Dinner is served Count me in

Nice!

[Abelman]

Looks Very Good!

Damn, might need another toy.

[shellbellc]

So here is my question about the smoked part, what if I got some wood chips going and right before I put the lid on, put some smoke in the pot...put the lid on and sealed it with a little bit of smoke in there. Would the pressure then force that smoke into the meat?? Might not get a smoke ring from hours under the smoke, but might lend a snake flavor to it. Just a thought to give a smoky flavor to whatever I am pressure cooking.


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[strength_and_power]

So here is my question about the smoked part, what if I got some wood chips going and right before I put the lid on, put some smoke in the pot...put the lid on and sealed it with a little bit of smoke in there. Would the pressure then force that smoke into the meat?? Might not get a smoke ring from hours under the smoke, but might lend a snake flavor to it. Just a thought to give a smoky flavor to whatever I am pressure cooking.


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I doubt you would get much smoke flavor as the unit doesn't fully seal until pressure is up. Savory spice shop has a hickory smoke powder, a bourbon barrel smoked black pepper and several varieties of smoked sea salt. That would be the direction I would be looking at.
Pressure cookers are no joke, an ex GF kept my previous one when we split up. Can't remember if she had too much or too little liquid in it but it ended up exploding and destroyed her kitchen. She was in other room luckily.


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[strength_and_power]

Swiss Steak, beef vegetable soup, stewed chicken and goulash were all things my mom made when I was a kid and things I make today. Reading about your brisket has me wanting to do some recipe research for more options. It is more of a wintertime thing vs summer, they definitely throw out some heat


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[Richtee]

I have a small old Mirro unit... has timing for ribs right on the handle

[Richtee]

Can't remember if she had too much or too little liquid in it but it ended up exploding and destroyed her kitchen. She was in other room luckily.

My guess..too much, and something got simmered up and plugged the vent. Bad thing.

[dsgarner06]

Looks great! You could try cold-smoking the meat first if you want smokey flavor.

[minnbill]

Wow that looks really good ,I'm going to have to try some more stuff with mine .I have some tough elk roast/s and round steaks.