Maple Smoked Brisket With Tahini Fill In

You will get a nice smoky flavor from just the smoked sea salt and paprika of this maple smoked brisket with tahini fill in the recipe. However, you only need a small amount of liquid smoke to get a close to smoke with an outdoor smoker taste.

Have This!

• Two lb. beef brisket
• Two tbsp. maple sugar, date sugar, or coconut sugar
• Three tsp tahini
• Two tsp. smoked sea salt
• A tsp. black pepper
• A tsp. mustard powder
• One tsp. onion powder
• Half tsp. smoked paprika
• Two c. bone broth or stock of choice
• A tbsp. liquid smoke
• Three fresh thyme sprigs

Do This!

• Remove the brisket from the refrigerator about 30 minutes before cooking. Pat it dry with paper towels and set it aside.
• Mix the spice blend by combining the maple sugar, tahini, smoked sea salt, pepper, mustard powder, onion powder, and smoked paprika.
• Coat the meat generously on all sides. The rub will get a bit sticky due to the sugar.
• Set your Instant Pot to “Sauté” and allow it to heat up for 2-3 minutes. Grease the bottom with a bit of high heat cooking oil and add the brisket.  Brown on all sides until deeply golden but not burnt.
• Turn the brisket to fatty side up and add the broth, liquid smoke, and thyme to the Instant Pot. Scrape the browned bits off the bottom and cover with the lid.
• Switch the setting to “Manual” (leave at “High Pressure”) and increase the cook time to 50 minutes.
• Once finished, allow the Instant Pot to release steam on its own.
• Remove the brisket from the pot and cover it with foil to rest. Switch the Instant Pot to Sauté again to reduce & thicken the sauce with the lid off for about ten minutes.
• Slice the brisket on a bias and serve it with your favorite sauce.