Method

1. Stir all ingredients for the dry rub in a medium mixing bowl to blend and rub the mixture all over the brisket.

2. Cover with plastic wrap and refrigerate for at least 2 hours and up to 1 day.

3. Once marinated, scrape the rub off of the brisket and reserve the rub.

4. Heat the pressure cooker over medium-high heat. Place the brisket, fat side down, in the pressure cooker and cook until brown on both sides, about 5 minutes per side.

5. Tuck the celery and carrots under the brisket. Return the rub mixture to the pressure cooker. Pour the broth over the brisket and bring the broth to a simmer.

6. Cover the pressure cooker, locking the lid securely into place. Bring up the pressure.

7. Decrease the heat to medium-low and cook until the beef is tender, adjusting the heat as necessary to maintain the pressure, about 1½ hours.

8. Meanwhile, make the barbecue sauce: Melt the butter in a large heavy saucepan over medium heat.

9. Add the onions and celery, and sauté for 5 minutes, or until the vegetables are tender.

10. Mix in the beef broth and all the remaining ingredients and bring to a boil over high heat.

11. Then reduce the heat to medium-low and simmer, uncovered, stirring occasionally for 1 hour, or until the sauce reduces and thickens slightly.

12. Remove the pressure cooker from the heat and release the pressure by carefully lifting the ‘pressure limiting valve’. (NOTE: This will create a large amount of steam, be careful as the steam can burn you.)

13. After all pressure has been removed from the cooker, wait for the ‘safety open-preventing’ valve to release before trying to remove the lid. Let the beef rest uncovered in the braising liquid for 10 minutes.

14. Preheat broiler/grill.

15. Place brisket onto a baking tray lined with aluminum foil and brush 1 cup of the barbecue sauce over the brisket.

16. Place under the broiler/grill for 5 to 6 minutes or until the sauce has caramelized over the brisket.

17. Remove from the broiler and let rest for 4 minutes at room temp.

18. In a medium mixing bowl combine the sour cream with the herbs and mix well, season to taste with salt and pepper and reserve.

19. Using a large sharp knife cut the brisket across the grain into thin slices.

20. Divide the sliced brisket among the bun bottoms, top with a little of the sour cream mixture and some of the watercress.