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Confetti Egg Salad
| Prep Time | 5 minutes |
| Cook Time | 115 minutes |
| Servings |
8-10 servings
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Ingredients
Spice Mixture:
- 3 tbsp smoked paprika
- 3 tbsp brown sugar
- 2 tbsp kosher salt
- 1 1/2 tbsp onion powder
- 1 1/2 tbsp garlic powder
- 2 tsp pepper
- 1 1/2 tsp ground cumin
- 1 tsp chipotle chili powder
- 1 tsp dried oregano leaves
- 3/4 tsp ground mustard
- 1/2 tsp cayenne pepper optional
Texas Beef Brisket
- 4-5 lb beef brisket fat trimmed to 1
/4 inch or less and cut into two pieces - 1 cup Water
- 1/2 cup BBQ sauce
Ingredients
Spice Mixture:
Texas Beef Brisket
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Instructions
- 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.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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This was easy and delicious
Very good.
Easy to prepare.Worth a try.
Absolument délicieux!
Sooooo delicious. Perfect!!