4-5 lb flat cut brisket / veal breast
Cover brisket with rub and refrigerate for 8-12 hours.
Cut brisket in half so it fits, and place 1/2 of the brisket in Instant Pot on wire trivet with the fat cap up followed by the remaining half.
Add 1 cup water to the pot.
Set to cook at high pressure for 75 minutes.
Allow a natural pressure release for at least 15 minutes and then you can manually release the rest.
optionally, cover brisket with BBQ sauce and broil/BBQ until sauce starts to caramelize.