Step 1

I like to keep the cap of fat on the brisket. I do not trim it because it helps add flavor to the beef. You can trim it if you wish.

Step 2

Drizzle 2 teaspoons of Liquid Smoke over the brisket, about a teaspoon for each side. Sprinkle the BBQ rub, salt, and pepper throughout. Pat down on the rub so that it penetrates the meat.

Step 3

I like to cover and seal the brisket and marinate it in the refrigerator. Marinate for 2 hours to overnight, optional, but recommended.

Step 4

Add the sliced onions, garlic, broth, Liquid Smoke, and soy sauce to the pot.

Step 5

Place the brisket in the pot with the fat cap side facing up.

Step 6

Close the pot and seal. Cook for 1 hour and 15 minutes on Manual > High-Pressure Cooking. Ensure the pressure is on "Normal" mode if you plan to slice the brisket along the grain and serve it in slices. Place the pressure on "More" mode if you plan to shred the brisket. I use the Instant Pot Duo.

Step 7

When the pot indicates it has finished, allow the steam to release from the pot naturally for 15 minutes before opening.

Step 8

Open the pot and remove the brisket. Allow the meat to rest for 10 minutes before slicing.

Step 9

Slice the brisket along the grain. Drizzle with BBQ sauce if desired.