Brisket is so sensitive to internal temp. If your funny get it above about 195, it will be tough because of the connective tissue. If you go over about 205, it will get dry. So it’s a pretty narrow window, and you can’t really use a temperature probe in an instant pot (unless there are models with one built in?).
Brisket is so sensitive to internal temp. If your funny get it above about 195, it will be tough because of the connective tissue. If you go over about 205, it will get dry. So it’s a pretty narrow window, and you can’t really use a temperature probe in an instant pot (unless there are models with one built in?).