Mexican Barbecue

The pot lid rattles and you know dinner is almost ready. That little jiggle and the faint hiss from the valve tell you the pressure cooker is doing its thang. You lean in closer, smelling the rich smell of spices mingling with beef, and your stomach starts growling a bit louder.

You recall the last time you tried slow BBQ the traditional way, sittin' next to the grill for hours, poking and turning the meat. Well, you ain't gotta do all that this time. The pressure cooker does the heavy lifting and gets that tender pull done in a fraction of the time. Plus, you get steam cues that tell ya when things are steamin' just right.

Now you're just waitin' for that valve hiss to finally slow down, letting you know it's time for a natural release. You get that moment of excitement mixed with patience, knowing that every second the meat is sittin' in that slow release makes it juicier, more flavorful. Soon enough, you're gonna be slicin' into something amazin'.

The Real Reasons You Will Love This Method

• It cuts down the BBQ time without sacrificin' that slow cooked flavor you crave.
• The pressure cooker keeps your kitchen cool while you're waitin'-no hot grills or smoke indoors.
• You get a super tender pull that's perfect for shreddin' or slicin' thick like a pro.
• The steam cues and valve hiss give you simple indicators for perfect cooking times.
• Less fussin' and watchin'; set it, forget it, and enjoy a feast later.

What Goes Into the Pot Today

Start with 2 pounds of beef brisket. This cut's perfect for that rich BBQ flavor and slow cooked tenderness. Next, grab yourself 1 cup of barbecue sauce - smokey or sweet, totally your choice depending on what you like.

For the spices, you gotta mix 2 tablespoons chili powder with 1 teaspoon cumin. These two give you that classic Mexican BBQ punch. Add a tablespoon garlic powder for some savory depth. Don't forget the basics: 1 teaspoon salt and 1 teaspoon black pepper to bring it all together.

This simple lineup packs a big flavor punch when pressure cooked right. The brisket soaks up all those seasonings and the sauce finishes it off just right, makin' every bite finger-lickin' good.

Your Complete Cooking Timeline

First, you gotta preheat your grill to medium-high heat to get that perfect sear before the pressure cooker step. Even though you're ultimately using the pressure cooker, get those grill marks and extra flavor in early.

Next, mix the chili powder, cumin, garlic powder, salt, and black pepper in a bowl. This spice rub's gonna set the tone for your BBQ.

Rub that seasoning all over your beef brisket real good. Don't be shy, cover every inch so your meat's packed with flavor when it cooks under pressure.

Then place your brisket on the grill, cooking it low and slow for about 6 to 8 hours. Yeah, this part takes time but it's what makes your brisket tender beyond belief. You'll turn the meat a few times so it cooks evenly - gotta watch it but it's not too hard.

After the long cook, it's time to take that brisket off the grill and brush it with your barbecue sauce. This adds that sticky, rich layer you want for the finishing touch.

Finally, let it rest for about 15 minutes before you slice into it. Resting helps the juices settle so you don't lose all the good stuff when cuttin'. Then you're all set to serve and enjoy!

Easy Tweaks That Make Life Simple

• If you're short on time, sear the brisket in the pressure cooker on sauté then switch to pressure mode.
• Use store-bought BBQ sauce instead of homemade to save prep hassle - hey, no shame in that!
• Swap out beef brisket for pork shoulder if you want a different spin but keep the spice mix the same.
• You can cut cooking time by a bit using high pressure and a slow release instead of a full natural release if you're in a hurry.
• Make extra sauce and use it as a dip or topping later - BBQ leftovers always taste heck good.

Your First Taste After the Wait

At last, you slice into that brisket and see the juices glisten on the surface, sheenin' from the rest period. You sniff it and get hit with that smoky, spicy aroma that's kinda addicting.

Take a bite and you notice how tender that beef is. It's got this melt-in-your-mouth quality, the spices punchin' through just right. It's smoky but with a sweet BBQ finish that takes it next level.

You won't wanna rush, but when you finally swallow you're already thinkin' about seconds. The whole eating experience feels like a little celebration right in your own kitchen.

Smart Storage That Actually Works

If you got leftovers, first thing is to let that brisket cool completely. You don't wanna trap steam and make things soggy.

Wrap it tightly in foil or plastic wrap to keep moisture in but outside air out. Then pop it in the fridge, and it'll stay good for a few days.

For longer storage, slice it and freeze portions in zip bags. Thaw in the fridge overnight for best results. You can also freeze leftover BBQ sauce in ice cube trays for easy add-ins later.

What People Always Ask Me

• Can I use chicken or pork instead of beef? Totally, just adjust cooking times. Chicken takes less time; pork shoulder's a great swap too.
• Do I really need to preheat the grill? Preheating helps get those tasty grill marks and seals in juices. It's worth it for flavor.
• What if I don't have a grill? No worries, you can sear on stovetop or use the pressure cooker's sauté feature before cooking.
• How do I know when the meat is done? Look for a tender pull with a fork and listen for the steam cues. When the valve hiss slows, that's your sign.
• Can I double the recipe? Yeah but make sure your pressure cooker isn't overfilled. You might need to cook in batches.
• What's the best way to reheat leftovers? Heat gently in a skillet or microwave adding a splash of water or sauce to keep moist.

For more smoky tender recipes, try our Irish Beef and Guinness Stew or quick-yet-flavorful Chicken Philly Cheesesteak for easy weeknight meals.