Tandoori Brisket brings bold Indian flavors to the world of low-and-slow BBQ. This recipe takes a whole brisket, marinates it in rich tandoori spices for up to three days, and smokes it over charcoal pellets until it’s tender, spicy, and full of smoky depth. The result? A cultural mash-up that delivers mouthwatering flavor in every bite.
Tandoori Brisket
When a local Indian restaurant asked me to help them create a smoked tandoori brisket, I couldn’t say no. They marinated the brisket in their house-made tandoori seasoning blend for three full days, and I finished it off on the smoker. The result blew us all away—smoky, spicy, incredibly tender, and totally unique. We even dropped the final product into a butter chicken sauce and, let me tell you… game-changer.
This dish is a celebration of fusion cooking and proof that BBQ works with every cuisine when done right. Whether you’re cooking for a crowd or just exploring new flavors, this brisket is a showstopper.
How to Make Tandoori Brisket
Preparation
Start by stabbing the brisket with a knife to create small holes that allow the marinade to soak deep into the meat. Mix your tandoori seasoning blend and rub it generously all over the brisket, making sure to press it into the cuts.
Place the brisket in a brining bag or covered container in the fridge and let it marinate for 24 to 72 hours.
Smoking Over Charcoal Pellets
Preheat your smoker to 265°F using charcoal pellets. While it heats up, remove the brisket from the fridge and allow it to come to room temperature.
Once ready, place the brisket directly on the smoker grates and let it cook undisturbed for 3 hours.
Moisture Maintenance
After the 3-hour mark, open the lid and begin spraying the brisket with apple juice to keep the bark from drying out. Spritz the brisket every 45–60 minutes as it continues cooking toward 165°F internal temperature.
Wrapping the Brisket
Once the brisket reaches your desired bark color or hits 165°F, wrap it tightly in foil for extra moisture or butcher paper for more bark texture. Return it to the smoker and cook until the internal temp reaches 200°F.
Probing for Tenderness
At 200°F, check the brisket for tenderness by inserting a probe into various spots. If it slides in like room temperature butter, it’s done. If you hit resistance, return the brisket to the smoker for 30-minute intervals until fully tender.
Resting the Tandoori Brisket
Once tender, remove the brisket from the smoker and place it into a warm cooler to rest for at least 30 minutes, up to 4 hours. This final rest helps redistribute the juices for a better slice and flavor.
Pro Tip: Chop leftover brisket and toss it into butter chicken sauce. It’s out of this world.
Best Beer To Pair With Tandoori Brisket
Wheat Beer (Hefeweizen or Witbier)
A light, citrusy wheat beer tones down the spice and refreshes your palate.
IPA
Hoppy bitterness balances the richness of the brisket and complements bold spices.
Amber Ale
Malty and smooth, amber ales bring out the smoky notes without clashing with the tandoori flavor.
Tandoori Brisket
Ingredients
- 1 each Beef Brisket Trimmed
- 1 tbsp Ground Ginger
- 1 tbsp Ground Cumin
- 1 tbsp Ground Coriander
- 1 tbsp Turmeric
- 1 tbsp Salt
- 1 tbsp Cayenne Pepper
- 2 cups Apple Juice or Guava Juice
Instructions
- Stab brisket with a knife for marinade penetration.
- Rub all over with tandoori seasoning.
- Marinate in the fridge for 1–3 days.
- Preheat smoker to 265°F using charcoal pellets.
- Place brisket on smoker and cook undisturbed for 3 hours.
- After 3 hours, spritz with apple juice every 45–60 minutes.
- Wrap at 165°F and continue cooking until 200°F internal temp.
- Probe for tenderness; if needed, cook longer in 30-minute intervals.
- Rest in a cooler for 30 minutes to 4 hours.
- Slice and serve with Indian-inspired sides.