Beef brisket with BBQ sauce

Dry rub
2 tsp chili powder
1 tsp smoked paprika
1 tsp garlic powder
1 tbsp mustard powder
1/4 tsp cayenne pepper
1 1/2 tsp cumin ground
1 tsp black pepper ground
2 tsp salt

• I think I used half of the amounts listed above, but can’t remember for sure

BBQ Sauce
1 cup BBQ sauce store bought
1 cup ketchup
1/4 cup honey
1 tbsp apple cider vinegar
3 cloves garlic sliced
1/4 cup brown sugar packed
1 tsp liquid smoke
1 tbsp Worcestershire sauce
1/2 cup chicken broth low sodium

• Also think I halved the above
• Used store-bought honey bbq sauce, so didn’t include honey or brown sugar

Recipe

• Rub dry rub on 2 pound beef brisket
• Let it marinate in a ziplock bag in the fridge overnight
• Make BBQ sauce in pressure cooking pot
• Add the brisket fat-side facing up. Select High Pressure and 60 minutes cook time.
• When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 15 minutes, then finish with a quick pressure release. When the valve drops carefully remove lid.
• Cover the meat with aluminum foil and let it rest for 15 minutes
• While meat is resting
  • Switch the instant pot to the saute setting again (do not put the lid on) and simmer the leftover sauce until reduced by half, should take about 15 minutes.
  • As sauce is cooking, use a ladle to skim some of the fat that’s rising to the top
  • Taste the sauce and season with more salt if needed
• Slice brisket against the grain and serve with sauce

Inspiration from here for cooking the meat, here for dry rub & sauce, here for other tips.