Everyone says low and slow is the only way, but I got a perfect brisket in 5 hours flat

I was cooking for a family reunion in Austin last summer and my smoker died on me. I had no choice but to throw the brisket in a pressure cooker for 90 minutes, then finished it on a hot grill with smoke chips wrapped in foil. Everyone raved about the bark and the meat was juicy all the way through. Has anyone else tried a hybrid fast cook when things go wrong?

2 comments

2 Comments

jadew6314d agoTop Commenter

Those 350 degree foil wraps with broth saved me more times than I can count in a pinch.

grantadams15d ago

Man, that's exactly the kind of chaos cooking I live for. I've done a similar thing when my smoker ran out of pellets mid-cook on a packer brisket (gotta love those 3am panic moments). Threw it in a 350 degree oven for a couple hours wrapped in foil with some beef broth, then finished on a charcoal kettle with wood chunks for that smoke ring. Turned out tender with a decent bark, and nobody at the table knew the difference. Pressure cooker plus a hot finish seems totally legit to me, especially if you're in a time crunch or gear fails on you.