I have not tried it personally, but In the gif the brisket looks a little dry. I will try this recipe because i love brisket. Just try my best to not dry the brisket out

https://www.foodnetwork.com/recipes/food-network-kitchen/barbecue-brisket-sliders-12671318

INGREDIENTS

Brisket:

1 1/2 pounds flat-cut brisket

1 tablespoon whole tri-color peppercorns, coarsely crushed

Kosher salt

1 tablespoon vegetable oil

2 cloves garlic, crushed

1 1/2 cups low-sodium chicken or beef broth

Slaw:

1/3 cup mayonnaise

1/4 cup sour cream

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

1 teaspoon honey

1/2 teaspoon celery salt

One 12-ounce package broccoli slaw

Kosher salt and freshly ground black pepper

Barbecue Sauce:

3/4 cup ketchup

2 tablespoons apple cider vinegar

1 tablespoon yellow mustard

1 tablespoon packed dark brown sugar

1 tablespoon Worcestershire sauce

1 teaspoon molasses

1/4 teaspoon celery salt

Kosher salt

For Serving:

One 11-ounce package pretzel slider buns

DIRECTIONS

Special equipment: a 6-quart Instant Pot® multi-cooker

Cook’s Note: Settings may vary on your Instant Pot® depending on the model. Please refer to the manufacturer's guide.

For the brisket: Sprinkle the brisket evenly all over with the crushed peppercorns and 1 tablespoon salt; firmly press into the meat. Heat the oil in a 6-quart Instant Pot® set to saute mode (see Cook's Note) until shimmering. Add the brisket and cook, turning occasionally, until browned all over, about 8 minutes. Add the garlic and broth then follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour 15 minutes.

After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Transfer the brisket to a cutting board to rest for 10 minutes before slicing thinly across the grain and then cutting into bite-size pieces. Pour the cooking liquid into a large liquid measuring cup and skim off the fat; reserve the liquid for the barbecue sauce.

For the slaw: Meanwhile, combine the mayonnaise, sour cream, Dijon, vinegar, honey and celery salt in a medium bowl and whisk well. Add the broccoli slaw, toss to combine and season with salt and pepper. Cover and refrigerate until ready to serve.

For the barbecue sauce: Return 1/2 cup of the reserved cooking liquid to the Instant Pot. Add the ketchup, vinegar, mustard, brown sugar, Worcestershire, molasses, celery salt and 1/2 teaspoon salt and set to saute mode. Bring to a boil and cook, stirring frequently, until reduced slightly, about 5 minutes. Add the sliced brisket, gently toss to coat, bring the sauce to a boil then immediately turn off the heat.

For serving: Split the slider buns. Put some slaw and brisket on each bottom bun. Top with more slaw and close the sliders with the top buns.

From book Japanese Soul Cooking, Tadashi Ono and Harris Salat.

SERVES 4

1 medium Spanish onion (about 12 ounces), peeled, cut in half lengthwise, and sliced ½ cup dashi ½ cup sake ½ cup mirin ½ cup soy sauce 8 eggs 4 fillets cooked tonkatsu, each fillet cut into ½-inch slices 6 cups cooked Japanese white rice 8 sprigs mitsuba, stems and leaves coarsely chopped (I used parsley)

  Add the onion, dashi, sake, mirin, and soy sauce to a saucepan and bring to a boil over medium heat. Cook for about 5 minutes, until the onions soften.

Break 2 eggs into a bowl and lightly beat the eggs, no more than 10 times. You want part of the yolk and whites to be lightly mixed, while other parts are still separated. Set aside.

To prepare the katsudon one serving at a time, pour one-fourth of the sauce and onions into a small skillet. A 6-inch skillet works great. Place a sliced tonkatsu fillet in the sauce. Place over high heat and cook for about 30 seconds.

Pour three-fourths of the egg mixture over the tonkatsu, onions, and sauce. Do not mix. Cook for about 1 minute, then add the remaining one-fourth egg over the ingredients in the skillet.

Cover the skillet and cook for 30 seconds more. Turn off the heat, and let the katsudon rest, covered, for 1 minute.

While the katsudon is resting, scoop 1½ cups of the cooked rice into a serving bowl. When the katsudon is ready, uncover, and slide entire contents out of the skillet to rest on the rice.

Tilt the skillet and use a spatula if necessary; the katsudon should slide out easily.

Garnish with mitsuba and serve immediately. Repeat for the remaining servings.

You never had had flour frosting?! That shits good!! /s