AZ BBQ STYLE BRISKET IN PRESSURE COOKER & SMOKER

Beef Marinade Paste:
8oz Sherwood’s ARIZONA BBQ Garlic Confit Infused Olive Oil
Marinate overnight.
Chiltepin Pepper Rub:
6 Chiltepin Peppers
2 Tbsp Coarse Ground Black Pepper
1 Tbsp Fine Ground Black Pepper
1 Tbsp Hatch Green Chile Pepper
1 Tbsp Ancho Chile Powder
1 Tbsp Paprika Pepper
1 Tbsp Sichuan Peppercorn
1/2 Tbsp White Pepper
Pressure Cooker Brisket :
4oz AZ BBQ GARLIC CONFIT SPREAD
2oz AZ BBQ GARLIC CONFIT OIL
1/4 CUP Tomato Paste
1/2 cup Red Wine
1 1/2 cups Beef Broth
1/2 Diced White Onion
2 Diced Carrots
2 Diced Celery Sticks
Pepper to taste
Sear brisket on both sides, sauté mirepoix and garlic confit, add tomato paste, beef broth, red wine, and 1 dried Ancho Chile then place brisket back into the Pressure Cooker for 2 hours.
Let pressure release naturally for 1 hour then remove the brisket, cut into 1/4 inch thick slabs. Use this broth to make a gravy by straining the liquid into a sauce pan, add 1 Tbsp of Corn Starch into the strained broth, then cook on high heat for 5 minutes. Remove from heat, let cool, then drizzle on top of the brisket. I put 1 of the briskets on the smoker for 30 minutes to add a little flavor and bark, and it turned out beautifully.
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