Smoked Brisket Curry

Jan 08, 2026 • Tom Jackson

This Brisket Curry brings together two comfort-food traditions that feel surprisingly natural together: Texas-style smoked brisket and a rich, aromatic Thai red curry. Inspired by a memorable dish Chef Tom had in Portland, this recipe starts with low-and-slow smoked brisket cooked until deeply barked and fall-apart tender. That smoky beef becomes the backbone for a curry built on coconut milk, red curry paste, ginger, garlic, and fish sauce, delivering layers of heat, sweetness, and umami.

The brisket is smoked overnight at a gentle temperature to develop bark without drying out, then wrapped and finished until probe-tender. Meanwhile, the curry comes together quickly on the stovetop, with sautéed onions, peppers, shiitake mushrooms, and Thai chiles simmered into a creamy, fragrant sauce. When served over rice, the richness of the brisket and the brightness of the curry balance each other beautifully.

This is a bold, cozy dish that rewards patience, leans into technique, and delivers big flavor in every bite.

What You’ll Love About This Recipe

Smoked brisket paired with creamy Thai red curry
Deep bark, tender beef, and rich coconut sauce
Great way to use overnight brisket cooks
Customizable heat level with Thai chiles
Comfort food with bold, layered flavor

Smoked Brisket Curry

Tom Jackson

Rated 5.0 stars by 1 users

Cuisine

Thai

Servings

10

Prep Time

30 minutes

Cook Time

10 hours

Calories

720

Smoky Texas brisket meets creamy Thai red curry for a rich, comforting fusion dish.

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Ingredients

Smoked Brisket

½ whole beef brisket (flat and point)
Bijan Dijon Mustard
Cattleman’s Grill Lone Star Rub
Hickory pellets

Red Curry

Coconut oil
Yellow onion, thinly sliced
Red bell pepper, thinly sliced
Shiitake mushrooms, sliced
Thai chiles, thinly sliced (to taste)
Jacobsen Habanero Sea Salt
Red curry paste
Garlic cloves, minced
Fresh ginger, grated
Fish sauce
Full-fat coconut milk
Cilantro stems (plus leaves for garnish)

For Serving

Cooked short-grain rice
Fresh cilantro leaves

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Directions

Start by preparing the brisket. Coat the surface lightly with Bijon Dijon mustard to act as a binder, then season generously on all sides with Cattleman’s Grill Lone Star Rub. This simple rub builds classic Texas flavor that holds up well against the curry.
Set your pellet grill for low-and-slow smoking at about 190°F with hickory pellets. Place the brisket on the grate and let it cook overnight, allowing the bark to develop gradually. In the morning, increase the grill temperature to 250°F and continue cooking until the brisket reaches around 165°F internal and the bark looks set.
Wrap the brisket tightly in two layers of foil to prevent punctures. Return it to the grill and continue cooking until it reaches 205–210°F internal and feels probe-tender. Carefully remove it from the grill, loosen the foil to release steam, and let it rest before slicing.
While the brisket cooks, build the curry. Heat coconut oil in a Dutch oven over medium heat. Add the onions, bell peppers, mushrooms, and Thai chiles. Season lightly with salt and cook until softened.
Stir in the red curry paste, garlic, ginger, and fish sauce. Cook for about two minutes, letting the mixture become fragrant and allowing the fish sauce to deglaze the pan. Add the coconut milk and cilantro stems, bring to a gentle simmer, and keep warm.
Slice the rested brisket against the grain. Serve over rice, spoon the curry generously on top, and finish with slices of brisket and fresh cilantro. Mix before eating for the best balance of flavors.