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▪️A friend tells me one day that growing up his mom would make a 2 ingredient slow cooker brisket that was amazing but took all day – but can it be done quickly in a pressure cooker?
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00:00 Intro
1:15 Trimming & seasoning brisket
2:27 Searing brisket
2:48 Pressure cooker instructions & adding ingredients
3:55 Cooking onions & the rolls
4:37 Raycon Ad
5:41 Continuing onions
6:08 Releasing pressure & The Reveal
7:12 Cutting & trying Brisket
8:21 Building
8:52 First Bite
9:08 Nakiri Giveaway & Outro
9:52 Blooper & Black Friday Sale
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FAT IS FLAVOR! ❤
I season it, sear put on tray fill with beef broth 2/3 covers the brisket sides. Then cook it for 90 min and it falls apart.
I have to make this 😋tky sir🇺🇲👍👍💥💪💯🇺🇲
I think your Little Mexican Gardner made an obscene gesture in your window,
If you cut that into quarter chunks, and let it depressurize for another 40 mins it would be many times more tender and more flavour
This is what everyone should be doing instead: #1, you lay the lean part face down, fat part face up when you cut it, #2, you must let it rest for at least 10 minutes or the meat is all messed up when you cut it.
Knife me
Man that should have fell apart. It needed to be about an 11/2 hours. Those rolls were perfect for me.
You need a Yoder smoker🎉
You guys 100% just got done ripping the bong before this video.
Brisket, salt, pepper, pepperoncini, onion, garlic, bread – I am not the best at math – but that seems more like 7 ingredients, NOT two! But hey, 2 ingredients it is, lmfao.
Hopefully it didn’t drip on you after the manual release!😅
Oh man, the Mezzetta factory is 4 minutes from my house!
Just waiting for a brisket sale and I'm all over this one
Yeah that is Mississippi pot roast
I had to add another 55, but because frozen to get the fall apart tender. Thawed, maybe 20-30 extra minutes to the 55.
Beef and Eggs are the Real Super Foods! 🥩🥩🥩🥩🥩🥩🥩🥩🥩🥩🥩🥩🥩🥩🥩🥩🥩🥩🥩🥩🥩🥩🥩🥩🥩🥚🥚🥚🥚🥚🥚🥚🥚🥚🥚🥚🥚🥚🥚🥚🥚🥚🥚🥚🥚
He didnt cook the brisket long enough at all
We always used a boneless beef roast with a large jar of pepperoncini in a slow cooker. Shredded the beef when it was done and served it on toasted rolls with mozzarella
90 minutes bro… pressure cook that bad boy 90 minutes!!
this is like Mississippi pot roast with brisket vs chuck
Brisket does not exist unless it is smoked with Pecan wood @250 for an hour per pound. Otherwise, it’s roast beef…blah.
Totally off topic but does your wedding ring have moving gold sliders between the open squares? If so, that would be too freaky because that would be the same as mine.
It’s CALLED A MISSISSIPPI POTONE STIVK BUTTER,JAR PEPPER,ENVELOPE OF GRAVY,ONE ENVELOPE RANCH DRESSING
I've made this a few times with Chuck it's called Memphis roast, however, I add a packet of dry ranch seasoning and dry au jus mix as the seasoning. I cook it for about 3 hours and it comes out insanely tender
“Beef!, it’s what’s for dinner!” I made this last night and it was amazing. I made one edit and one addition. I used mini naan bread for the “taco” conversion and added yellow squash relish as a topping. To speak in the foodie vernacular, it was off the chain. Thank you Sam & crew!