Smoky Brisket (PCP)

• 1 (2- to 3- pound) beef brisket, preferably flat cut, fat trimmed to 1/4 inch
• Salt and pepper
• 2 tablespoons vegetable oil
• 1 onion, chopped fine
• 2 tablespoons tomato paste
• 4 garlic cloves minced
• 1 tablespoon minced canned chipotle chile in adobo sauce
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 tablespoon chili powder
• 1/2 cup water
• 1/2 cup packed dark brown sugar
• 1/4 cup ketchup
• 1 tablespoon cider vinegar
• 1/2 teaspoon liquid smoke

Mise en place.

Browning the brisket.

Softening the onions.

Cooking the copious amount of aromatics until fragrant.

Throw it all back in and cook under pressure for a whopping 1 1/2 hours.  Let rest in sauce for 1 hour before proceeding.

Clearly I didn't get very fancy with sides though if I had thought ahead, I could've easily made my first cornbread.  I don't know how long BBQ brisket usually takes, but overall it was pretty well done.