Ingredients
- 1 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
1. Preparation
- Prepare the Brisket: Using a knife, stab the brisket all over to create holes for the marinade to penetrate.
- Mix the Seasonings: In a bowl, combine ground ginger, ground cumin, ground coriander, turmeric, salt, and cayenne pepper.
- Rub the Seasonings: Apply the seasoning mixture to the brisket, making sure to work the spices into the holes created by the knife.
- Marinate: Place the brisket in a brining bag or cover it and refrigerate for 24 hours to 3 days, depending on the freshness of the beef.
2. Smoking over Charcoal Pellets
- Preheat the Smoker: Set your smoker to 265°F.
- While the smoker preheats, remove the brisket from the fridge and let it come up to room temperature.
- Once the smoker reaches 265°F, place the brisket on the smoker. Let it smoke for 3 hours without opening the lid—this is where the magic happens.
3. After 3 Hours
- After the first 3 hours, open the lid and use a spray bottle filled with apple juice (or guava juice). Spray the ends of the brisket that are starting to form a crust or char.
- Continue spraying every 45 minutes to 1 hour until the internal temperature of the brisket reaches 165°F.
4. Wrapping the Brisket
- Once the brisket has reached the desired color or temperature, wrap it tightly in either butcher paper (for more bark) or foil (for a tender, moist brisket).
- Place the wrapped brisket back on the smoker and continue cooking until it reaches an internal temperature of 200°F.
5. Probing for Tenderness
- Once the brisket reaches 200°F, use a thermometer probe to check for tenderness. Insert the probe into different areas of the brisket.
- If the probe encounters resistance, return the brisket to the smoker for an additional 30 minutes and check again.
- The brisket should feel tender when the probe slides in easily, like butter.
6. Resting the Tandoori Brisket
- After achieving the desired tenderness, remove the brisket from the smoker and place it in a warm cooler to rest for up to 4 hours.
- After resting, slice the brisket and serve with your favorite Indian sides.
7. Pro Tip
Butter Chicken Sauce: For an extra treat, chop the brisket into pieces and toss them in butter chicken sauce for a deliciously unique flavor!
Quick Recap:
- Marinate the brisket in tandoori seasonings for up to 3 days.
- Preheat the smoker to 265°F.
- Smoke the brisket without checking it for 3 hours.
- Spray the brisket with apple juice until it reaches 165°F internal temperature.
- Wrap the brisket tightly in foil and return it to the smoker until it hits 200°F.
- Check for tenderness by probing the meat; continue cooking if needed.
- Rest the brisket for up to 4 hours before slicing and serving.