Quote:
Originally Posted by Dr Winston O Boogie jr
I wonder if this would work in an InstaPot.
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I've heard of other people using pressure cookers for Briskets. I'd have to try it though. There really is no substitute for breaking down of the connecting tissues except time and heat. Less time and more heat doesn't do it. I suspect you can make it taste really good, I suspect it will also be tougher than a low and slow. How much? Hard to say, but sometimes there are no shortcuts.