Instant Pot Smoky Brisket Sandwiches | DIY Brisket Cold Cuts

This is an easy way to cook a big beef brisket in the Instant Pot and you only need a handful of ingredients and time – mostly hands-off time! You can shred or slice the brisket after letting it rest for at least a half hour. It’s fantastic warm on a bun with BBQ sauce and pickles. But lately, we’ve been making it as meal prep for easy lunch sandwiches. I cook it on a Saturday, then wrap it up to chill overnight in the refrigerator which lets the juices and fat firm up the meat into an easily sliceable brisket the next day. The connective tissues and collagen settle back into the meat fibers during the overnight chill. Brisket is not just for sandwiches! Here are a few other suggestions for your leftover brisket throughout the week: • Chop and char a few pieces in a hot skillet and serve warm in tacos or burritos. • Reheat a few slices in a skillet or microwave and serve on Hawaiian rolls or Texas toast with BBQ sauce and pickles or cole slaw. • Make open-faced sandwiches and blast them in an air fryer for just a couple minutes to melt cheese and reheat the brisket. • Chop and use as topping on pizza. • Chop and add to marinara for a quick meat sauce for pasta. • Chop and add to a salad. • Chop and make a breakfast hash with potatoes and eggs. • Eat it straight from the fridge like an animal when no one else is looking. #beefbrisket #instantpot #roastbeefsandwich ‪@McCormickVideos‬ ‪@McCormickGrillMates‬ **This video and description contain affiliate links. If you click on a product link, I will receive a small commission. This helps support the channel and allows me to make more videos. Thank you for the support!** Instant Vortex Plus 6-in-1 Air Fryer, 6 Quart, 6 One-Touch Programs, Air Fry, Roast, Broil, Bake, Reheat, and Dehydrate: https://amzn.to/30pZ4dt Today’s Ingredients: 3½ lb beef brisket (flat cut) 3-4 TB McCormick’s Smoky Montreal steak seasoning 2 TB butter 2 TB olive oil 1 large onion, sliced 1 head garlic, peeled and lightly smashed (10-12 cloves) 1 tsp smoked paprika 1 TB hickory-flavored liquid smoke 1 cup beef broth (Better-than-Bouillon and water in the video) For serving as sandwiches: sandwich bread of your choice (12” hoagie rolls in the video) mayonnaise horseradish cheddar cheese slices (Publix/Boar’s Head in the video) red onion, thinly sliced peperoncini, sliced tomato, sliced leafy green romaine leaves Instructions: 1. Allow the brisket to sit out for 1-2 hours so that it’s closer to room temperature when it’s time to cook. Cold meat can seize up when it comes into contact with a hot surface. [You can also trim away excess fat if you like, leaving about ¼” inch. But I like leaving most of it on because it’s delicious!] 2. Pat the brisket dry and rub it all over with smoky Montreal seasoning. 3. Heat the Instant Pot on the highest sauté setting and add the butter and oil when the display reads “HOT.” When the butter melts, add the brisket, fat side down, into the pot and allow it to sear for about 8 minutes. Flip to fat side up and repeat searing for another 8 minutes. If you have the time (and patience), continue to sear the other 4 side edges for about 5 minutes each side. You’re looking for a dark golden brown crust all around. Move meat to a holding tray while you continue. 4. Add onion and garlic and cook for about 5 minutes, stirring once or twice, until the onion is just starting to soften. Then add smoked paprika, liquid smoke, and beef broth and stir to deglaze the pot. Make sure to scrape up any stuck-on browned bits from the bottom as you stir. 5. Place the brisket back into the pot, fat side up, along with any accumulated juices from the holding tray. 6. Lock and seal the lid and cook for 75 minutes followed by a full natural release. 7. Carefully lift the brisket (it will be very tender) out of the pot and place it onto a sheet of aluminum foil. Cover with another piece of foil and crimp the sides to form a sealed packet. Chill overnight in the refrigerator. The overnight chill will let the connective tissues and collagen settle back into the meat fibers so that it becomes sliceable for sandwich meat. [It’s okay if you need to sneak a couple pieces off to eat while it’s still hot from the pot – no one is watching!] 8. The next day, remove from the foil packet and slice against the grain as thinly/thickly as you like. Serve on sandwiches with any other fillings as you like and ENJOY!