Spice Rub Mix
3 tbsp black pepper
2 tbsp ground coriander
1 tbsp smoked paprika
1 tbsp dark brown sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp mustard powder

Steps
1. Remove the brisket from its packaging and rinse it under cold water to remove any excess salty brine.

2. Place a trivet in the Instant Pot and add 1 cup of beef broth. Lay the brisket on the trivet, fat-side up, and brush it evenly with liquid smoke.

3. Secure the lid and set the Instant Pot to Pressure Cook on High for 60 minutes.

4. While the brisket is cooking, grind peppercorns through a fine mesh sieve into a small ball. Add and sift coriander, paprika, dark brown sugar, garlic powder, onion powder, and mustard powder. Regrind any peppercorns that are too large to fit through the sieve.

5. When the pressure cooking is complete, allow the pressure to naturally release for 15 minutes, then manually release any remaining pressure.

6. Using the trivet handles, carefully remove the brisket from the Instant Pot and place it on a plate. Let it cool for 10-15 minutes.

7. Once cool enough to handle, transfer the brisket to a large piece of foil and rub all sides generously and evenly with the spice mixture. Wrap it tightly in the foil and refrigerate for at least 12 hours, up to 36 hours.

8. When ready to serve, remove the brisket from the refrigerator and let it come to room temperature for 1 hour.

9. Preheat the oven to 275°F. Line a baking sheet with foil and place a wire rack on top. Unwrap the brisket and set it on the rack.

10. Cook for 1-1/2 to 2 hours until heated through and a bark develops.

11. Let it rest for 10-15 minutes, then slice into thick slices and pile high onto marble rye bread. Top with coleslaw, Swiss cheese, and Russian dressing. Boo-ya. Live mas.