BBQ Done Correctly

I get paid over $110 per hour working from home. l never thought I'd be able to do it but my divorced friend has twin toddlers and made 0ver $20191 a month doing this and she convinced me to try. The possibility with this is endless....

This is what I do................. L­I­V­E­J­O­B­1.C­O­M

I am too psychotic to fuck around on a BBQ for hours... and 120*F = 90*C... or there abouts...


So if you cook it HOT in a pressure cooker - FIRST


What is the typical temperature and pressure inside a good quality domestic pressure cooker?

Inside a good quality domestic pressure cooker, the typical pressure ranges from 70 to 100 Kpa or 10 - 15 psi (pounds per square inch) above atmospheric pressure. This trapped pressure raises the boiling point of water significantly, resulting in internal cooking temperatures of 115 - 120*C or 240 - 250*F.

In cuts like Brisket, At 120*C, how long does it take to convert all the sinews and other tough collagen tissues to gelatin?

For a standard beef brisket cooked at 120°C (248°F) under pressure, it takes 50 to 70 minutes of high-pressure cooking time to completely convert the tough collagen and sinew into melting gelatin.Because brisket contains both highly marbled fat (the point) and lean, dense muscle fibers (the flat), timing is critical to melt the connective tissue without completely drying out the meat.

Brisket Breakdown by Size and CutThe exact timing depends on whether you are cooking a whole brisket or individual portions:Brisket Cubes / Stew Meat (45–50 minutes):

Cut into 2-inch chunks for stews or chili.Increased surface area allows heat to penetrate and dissolve the collagen rapidly.Sliced Brisket Sections (50–60 minutes):Strips or slabs weighing 2 to 3 pounds (approx. 1 to 1.5 kg).This is the sweet spot where the heavy fat cap and internal seam collagen turn completely into liquid gelatin.Whole Beef Brisket / Large Halves (70–90 minutes):

Thick, heavy cuts weighing 4 to 6+ pounds.Requires extra time just for the thermal core of the thick "point" musculature to sustain the 120°C temperature long enough for chemical conversion.The Essential 3-Step Process for BrisketTo achieve a perfect, sliceable texture rather than shredded mush, follow this precise sequence:Pressure Cook (50–70 mins): Cook at a sustained 120°C.Natural Release (20–30 mins):

Let the cooker depressurize completely on its own.

This prevents the muscle fibers from seizing up and squeezing out the newly formed gelatin.

The Rest Phase (15–20 mins): Remove the brisket from the hot liquid and let it rest on a cutting board before slicing. As it cools slightly, the liquefied gelatin thickens, trapping moisture inside the meat so it doesn't crumble when cut.

Are you preparing this brisket for slicing (like traditional barbecue) or are you planning to shred it (like for tacos or pulled beef)?

AI responses may include mistakes.

For sliced BBQ-style brisket, your goal is a delicate balance. You want the collagen to turn into gelatin so the meat is incredibly tender, but you must stop cooking before the muscle fibers lose all structure and turn into shredded mush.

At 120°C (248°F), cook a 2 to 3-pound brisket section for exactly 50 to 55 minutes at high pressure, followed by a full natural pressure release.

Because a pressure cooker cannot create a traditional BBQ crust, use this specialized three-step method to get authentic pit-style results:

1. The Prep and Sear (For BBQ Flavor)The Rub: Apply a heavy coat of coarse salt and black pepper (Dalmatian rub). Add a touch of smoked paprika and garlic powder.The Sear: Heat oil in a skillet or directly in your pressure cooker on the "Sauté" setting. Sear all sides of the brisket until a deep, dark brown crust forms.

The Liquid: Add only 1 cup of beef broth mixed with 1 to 2 teaspoons of liquid smoke.

This provides the necessary steam for pressure cooking while mimicking pit smoke flavor. Keep the meat elevated on a trivet above the liquid so the crust doesn't wash away.

2. The Slice Test (Checking the Gelatin)After a 50-minute cook and a full natural release, remove the meat. You can tell the collagen has converted perfectly using these visual cues:The "Bend" Test: Drape a slice over your finger or a knife blade. It should bend completely into a U-shape without breaking.The Pull Test: Hold a slice with two fingers and pull gently. It should offer slight resistance and then release cleanly, indicating the tough connective tissues are gone but the grain is intact.

3. The Ultimate BBQ Trick: The Oven FlashA pressure cooker leaves the exterior of the meat wet and soft. To get a true BBQ "bark":Transfer the cooked, rested brisket to a baking sheet.Brush the top with a thin layer of your favorite BBQ sauce or leftover cooking juices.Place it under your oven broiler (or at 220°C/425°F) for 5 to 8 minutes.Watch closely until the sugar in the rub and sauce caramelizes, turning into a sticky, dark, authentic BBQ crust.