6 pound beef brisket flat
1 & 1/4 cup beef broth
1/2 cup water
1/4 cup apple cider vinegar
1 Tbs. Worcestershire sauce
Beef seasoning of choice
- Trim excess fat and silver-skin from the Brisket. You may leave a little fat, but remove most of the fat.
- Cut the Brisket in half, to be able to fit into the pot. Be sure to cut against the grain. It’s easier and keeps the meat from becoming frayed.
- Coat the pieces of Beef Brisket with your Beef Seasoning/Rub of choice.
- Put the brisket pieces into the pot.
- Pour in all of the fluids.
- Place the pressure cook lid onto the Emeril Pressure Air Fryer.
- Lock the lid so it is sealed.
- Press the Pressure button and turn the dial to Beef.
- Press the dial and then press the Time button. Turn the dial to 80 minutes cooking time.
- Timing should be the weight of the brisket x 10, then add 20 minutes. (6 x 10) + 20 = 70
- Press the dial in to start the cook.
(It may take about 21 minutes to fully pressurize.)
- When the cooking time completes, allow 20 minutes of natural release. Then press the pressure release slider, to release the remaining pressure. Use caution when releasing pressure.
- Check the meat temperature, it should be over 190° F.
- Remove the brisket pieces from the pot and place them into a pan.
- Using pot holders empty out the fluids in the pot. Rinse and dry the pot with paper towels.
(You may save the fluid for other dishes that need a broth.)
- Place the pot back into the Emeril Pressure Air Fryer.
- Insert the wire rack.
- Place one piece of brisket onto the wire rack.
- Put on the air fry lid.
- Press the Air Fry button and turn the dial to Beef.
- Press the dial in twice to start the cook.
- Allow the air fry to run for 7 minutes and then lift the lid off, to pause the cook.
- Remove the seared brisket and repeat this process to sear the other piece of brisket.