Sounds almost as fast as the "Dynamite Brisket Drum" method, which is also pressure cooked on an explosively quick timeline. You know the one, where you fill a drum halfway with boiling water, drop in the brisket, put a good fitting lid down into the barrel covering the water, place dynamite on the top of the lid, and let 'er rip. It is a micture of the hot water and ultra-high pressure that makes it so tender.
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