COMBINE dry seasonings. Add to meat in a large bowl; toss to evenly coat meat with seasoning mixture. Set aside. Whisk vinegar, 1 cup broth, and half the barbecue sauce until blended. SET SAUTÉ setting on INSTANT POT for 12 min Add oil to pot; heat 2 min. Add half the meat; cook 5 min., stirring occasionally. Use a slotted spoon to transfer meat to a plate. Repeat with remaining meat. Add remaining broth to pot; stir with a wooden spoon to scrape browned bits from the bottom

Directions Make the brisket: Combine the chili powder, mustard powder, brown sugar, cayenne, 2 teaspoons salt, and 1/2 teaspoon black pepper. Rub on the brisket, cover, and refrigerate overnight. Remove the brisket from the refrigerator about 1 hour before cooking and let sit at room temperature. Soak a few handfuls of mesquite or hickory wood chips in water for 30 minutes; drain. Preheat a grill to low, then prepare for indirect heat: For a gas grill, turn off the burners on

I love having friends over and serving them this tangy chicken outside on the picnic table.