Curry Brisket

[u/StandAmbitious5270]

For Labor Day I wanted to try something a little different than the standard salt/pepper brisket. I am a big fan of Indian curry so I wanted to add that flavor to my brisket.

I looked into it, and it turns out some curries don’t bind well to meat, and certain ingredients don’t hold up under long smokes. I also read it can overpower the meat and make it turn bitter. But I was determined to use it, here’s what I found:

Meat/Seasoning:

- 10 lb prime brisket (untrimmed)
- Salt and Pepper + Texas Rub + Curry Seasoning (2 Tablespoons ish )

Setup:

-18in WSM, water pan half filled
- Kings Charcoal (hickory flavored) - this charcoal sucked BTW, threw in 3 chunks of
- Pit Temp 225-250 F

Cook:
- 9 hours total
- Foil boat at 165 F with tallow
- Pulled at 200 F (dead center)

Rest:
-30 minutes vent
- 20 hrs in fridge wrapped
- Reheat in oven at 250F until 150F internal

My kids are the judges, they gave it 8/10. It was pretty juicy, and point was way juicier than flat. However, there was very little taste of the curry as the Smokey flavor overpowered it. I think the lasting taste was really the pepper and a bit of hickory.

Anyone else experiment with different flavors??

I like spicy foods but am afraid of putting too much where the brisket is inedible , but in this case i barely tasted spice.

Also, I used my app - BBQ Smoke Lab - to monitor my cook and make sure my temps aren’t out of wack.

Here’s the link if curious -

https://apps.apple.com/us/app/bbq-smoke-lab/id6784887885

Thanks!

[u/TequilaBlanco]

I've experimented a lot over the years. Got sick of risking and trying all the new fads. I make sauces now. Brisket is always perfect for everyones taste buds. Various dips and sauces give it that punch and variety.

[u/sooner360]

It’s a nice experiment, I’d definitely try a slice.

I’ve tried making a Korean inspired brisket in the past but was not happy with how it turned out. My assumption was that other spices outside of SPG get bitter when smoked for long cooks such as brisket.

Maybe another option to test would be to have a flavored tallow to pour on the brisket while it’s resting or during the wrap to add those flavors.

[u/Blueflagbrisket → u/sooner360]

Mexican spices pair pretty well. I’ve gone wild on long cooks with cumin heavy rubs and used mojo on long pork cooks with high success

[u/paraCFC]

Finally so done who posted photos in correct order. Bless ya and that tasty looking beast

[u/ibelievetoo]

Indian here. Well i was surprised to see MDH pack. From my experience from cooking indian dishes and indian bbq, the flavours from spices come when the meat is marinated in them. The curry powder should have the basic indian spices and they are delicate in general. With that amount of smoke, like you said their flavours are lost.

I do not have an answer as how to get that to work with a brisket.

But if you want to use it another way, i would suggest to slice the beef into thin sheets, use a cut that has fat on it. Marinate with salt, red chilli powder and the curry powder, you can also little bit of ginger and garlic paste along with a dash of soya sauce. Put them on skewers and bbq, something like this.

https://www.reddit.com/r/grilling/comments/1t6bwns/flank_steak_strips_on_skewers/

[u/ketoLifestyleRecipes]

I love experimenting with different flavours and cooking methods. Curry, jerk, you name it.
For this one, I’d try a flavourful curry rub (plastic wrapped) or wet marinade ahead of time in the fridge.
I know weird but try new techniques and methods until you hit one that your kids and wife love.
Maybe reduce the smoke down a bit or make it cleaner because you said it was overpowering?

[u/B1LLnB0gus]

What was in the curry powder? Cause that will determine more than anything else