I tried CURRY PASTE on Brisket and the results BLEW my MIND

[@Aligator333]

Try a Jamaican jerk brisket with a marinade from : allspice, onion, scotch bonnet, thyme , salt, pepper, orange juice , garlic , lime and rum. Mix it with a blender and marinade the brisket overnight. Serve it with rice and peas

[@0713mas]

I had the exact same idea! I'd just go with commercial wet seasoning, like walker's wood or grace's, definitely needs chopped onion and a little pineapple or orange juice.

[@michaelschnitzer4054]

This sounds really good. I’ve had legit Jamaican jerk chicken and boy it would really work on a brisket. I need to start working on a jerk recipe. Thanks for the ingredients list.

[@0713mas]

@@michaelschnitzer4054This is a legitimate recipe given to me by a friend who's family is from Kingston. Its about the same the difference between making taco seasoning from chili, cumin powder etcetera or buying taco seasoning. For about 1-2 lbs of chicken use 1/2 to 1 full bottle of walker's wood brand or grace's commercial jerk seasoning , 1 large chopped onion, and 2 cups of water or juice, combined and marinate for about a day.

[@gadzks]

Jerk for sure, and do beef and pork at same time. Why, because...:-)

[@tomdeleon6538]

I would like to try Korean style brisket... Korean red chili paste, soy, hoisin sauce, oyster sauce, sriracha, garlic and sesame oil. marinated overnight.

[@danloomis677]

I’m with Tom, this sounds like a good one to try.

[@vinhartong666]

I've done something similar. I marinated Shortribs with my mother-in-law's Korean Galbi marinade and smoked them. They came out very salty from the Soy. Will keep trying it, but I would recommend staying light on the soy. Maybe brisket will be better since the cut of meat is so much bigger and won't be as easy to "over-marinate".

[@CookingwithYarda]

Good idea !! ;-)

[@peterlangkamp4488]

I vote Korean!

[@SmileyFBA]

Gojuchang brisket! :-P

[@b3g699]

X after seeing how you used the organic ingredients in your curry paste rub, I would love to see you make a chimichurri style brisket. Also, as someone who travels to Asia a lot, I would love to see your take on an Asian, Chengdu spice inspired brisket. You talked about a Nashville Hot version but Chengdu is known for spicy beef and it would be great to see how you put that together. Either way keep up the great work! Love getting the notification when you have a new video.

[@PITMASTERX]

👌 thansk

[@dars0n]

@@PITMASTERX could you please show me the link to this recipe? I couldn't find it on your website. thank you!

[@sedatedsith]

It's nice to see someone making a brisket with more seasoning than just salt and pepper.

[@jeffren725]

My best friend growing up is Thai, his mom made the best beef jerky and it had fish sauce in it. You couldn't taste that part but it left a savoryness that you can't explain. I wonder if brisket would be the same???

[@absoz]

Lads, I think you just made heaven, you had me when you said curry in the title, and the making of the paste might just need a little more spice, for me… but Morrison’s face when he first tries it… that shows How Good is THAT

[@Metal_Auditor]

Roel, have you seen Jeremy Yoder's recommendation that you rest brisket for at least eight hours and also that you let it cool at room temp for a bit before sticking in the cooler? I've done it on my last two briskets and got great results.

[@danieldotter6077]

My best briskets have all been 6-10 hour rests. I use a Yeti 35 that I preheat with near boiling water and then pack the rest of the empty space with towels fresh out of the dryer. I’ve kept briskets in safe temp ranges for over 12 hours this way.

[@laurengriffin2225]

I rest my Brisket in the cooler overnight. Warm it a little the next day,...perfection.

[@RussianNightmare]

He says "if you can" but that long of a rest is not needed.

[@jasonkable1462]

Agree a long rest is needed. There's been tests on long to short rests. My opinion is a rest is only needed until the brisket drops to 150 degrees Fahrenheit which is several hours in a cooler after peaking around 203.

[@CookingwithYarda]

I love brisket !! Thanks for the cooking inspiration, I should try to make this ! Will be a nice addition to my other recipes ;-)

[@ruukusanla]

Chipotle in Adobo blended in a mixer turned into paste add some oil and it will keep for ages in the fridge. The best wet rub. Some salt that's it. No faffing and on chicken, ribs you name it it's incredible

[@maesdejardin8648]

You know what's funny? I've been selling a curried brisket out of my pit for almost 3 years now. Been one of my best sellers

[@BooTangClan]

hillarious

[@disappointingdbdclips]

Definitely going to try this. Happy to report that I tried your curry ribs recipe with a picnic roast and it was amazing!

[@Sharky762]

How about a Rendang inspired brisket? I'd love to see a brisket rubbed in a rendang boemboe like this fantastic curry style brisket. You already made rendang with one of the best cooks out there, Huub, last year.

[@TheExplorder]

I'm going to borrow this idea, and cook that tomorrow. Going to the butcher to get myself a piece of brisket right away for marination.

[@Sharky762]

@@TheExplorder cool. Let us know how it worked out

[@TheExplorder]

@@Sharky762 Soo, I bought this ready to go Rendang boemboe. I tried making one myself at first, but because of the amount of coconut milk, it became quite fluid. So I went to the local Toko, bought there ready to use Rendang. These were sold in packages for 500 grams of meat. I bought a piece of brisquet, 1500 grams of it. I used two packages of the boemboe as a marinade. I rubbed it on, all over the piece of meat, and secured it in a xxl zip lock bag. That now lays to marinade overnight. Tomorrow, I'm going to smoke it over charcoal in a offset smoker, with oak and beach wood chips. I'm going to try to maintain a temperature of 110C, until butcherspaper comes into play. If you want, I can share pictures of the result, or make an actual video and share it on KZbin.

[@bbqsmokesousvide9552]

my go to is the traeger coffee rub brisket. that's it, no mustard, no salt and pepper. that rub is full of flavor and goes so well with smoked beef!! looks good guys!!!

[@christopherewing1698]

A Nashville hot brisket sounds fire 🔥

[@scienceguy8888]

Well if you made a curry brisket, why not a Mole brisket?

[@aaronavery887]

Mix Za’atar and Amba, marinate brisket in said mixture over night. You got yourself a very Israeli brisket.

[@Usksider]

I was excited by this idea so decided to give it a go. Made up an adaptation of your curry paste, used a mixture of our home grown chillies and whole lot of ginger... we like it hot! :D Marinaded the brisket for around 30 hours then cooked it low and slow on a cheap Aldi kamado grill. It was fabulous! So much flavour and so wonderfully tender. Thanks so much for the idea. Reading some of the other comments here has given me a few more ideas too so thanks to all those who've posted recipe variations.

[@troopertheboxer8342]

Great to see you use the Masterbuilt we have one and it’s awesome

[@aussiedudley]

Vietnamese Peanut Satay Brisket... Winner!!!

[@mikenorton62]

I quit watching brisket videos a long time ago, they're all the same. You got me on this one though..... Nice, new idea! I'll definitely be trying it

[@stephaniemoore8886]

Man, I wish I had a smoker and I so bad wish I had all the knowledge on how to smoke an awesome brisket. I absolutely love it. So many ppl have their own ways, own techniques and from what I've seen, they all turn out beautifully. I WANT A BITE💜🤤

[@aurieljosevelazquez]

Thank you guys,another way to make a brisket,I will make it here in Puerto Rico 👏🏼👏🏼👏🏼

[@shirvinzeinalzadeh6999]

Two ideas come to mind Roel. First, a horseradish sauce marinated brisket, and second, a tangy red pesto marinated brisket... Cool them up bro!

[@madebytam]

PLEASE MAKE: Malaysian Beef Rendang smoked brisket or Vietnamese Lemongrass smoked brisket next!

[@WorldWideWillem-360]

Loved your curry brisket recipe. We have (in Canada) in the supermarket super-duper pots of Thai green/yellow/red curry paste. Nothing wrong with your home-made one, but it is our easy way-out for quick curry dishes (pork tenderloin, beef, shrimp, vegetarian, all good). Just add coconut milk and you're done.

[@moninchow]

I bet a teriyaki brisket would be good. Soy sauce, pineapple, papaya, onions, green peppers, worcestershire sauce.

[@Skraavor]

teriyaki thats a thing XD

[@veridico84]

My brisket dry brine is espresso salt, with cayenne, thyme, onion salt, and anchovies

[@kingdarkem]

I have wanted to experiment.... Fermented garlic honey and orange pippin peppers with a splash of pineapple juice....the orange pippins bring the fruity flavors of a habanero without the heat and were a huge crop of black farmers in philidelphia and are an heirloom variety. The other variety I wanna experiment with is using a Punjabi mango pickle. It is mangos pickled in mustard oil with fennugreek, fennel seeds, mustard seeds, nigella seeds, turmeric and red chilis....i might add garlic cause I love garlic. The other is a West african peanut sauce. Using natural peanut butter, tomatoe paste, beef bone broth, cayenne pepper and oil. They use red palm oil which is rare to find here so I could probably use peanut oil or perhaps a neutral flavored oil or mustard oil. I have also thought of a sauce using lemongrass, fish sauce, sugar, rice vinegar, lime juice, lime leaf, scallion, chilis, coriander leaves, and bone broth. Just a few that come to mind. Never had the money for wagyu brisket...and brisket is getting so expensive here it's hard to justify trying something new with it.

[@jaysisto846]

Awesome video, as always. I’m in Texas so salt and pepper will always be my go to for brisket, but.. I love Korean style teriyaki beef ribs. The spices, sauces, and the beef blend perfectly. So my recommendation would be (and this might get me kicked out of Texas) a Korean Style teriyaki brisket. The sugars may be a problem with a long smoke time but I think you guys are up to the challenge…. Or are you? 🤔

[@0713mas]

Curry was a cool idea...Do a Jamaican jerk brisket! Use 4-6 jars of walkers wood (wet) mild jerk seasoning, 4 large onions chopped, marinate overnight in a garbage bag with a 16 oz of pineapple juice and smoke like normal add a little dried allspice berries to the coals. It will change the whole game!

[@charlesallison4937]

Love the idea !!! Great vid as always !!!

[@tonyschumann-6pfi-c277]

Try using worcestershire as a binder. I have used it several times and it adds a unique flavor to the meat. Then you just use whatever seasoning that you like.

[@Jason_Moorhees]

Someone already suggested Caribbean Jerk Brisket. But I’d like to offer a slightly different marinade. Fresh jalapeños, a bunch of green onions, fresh garlic cloves, fresh grated ginger, orange juice, lime juice, molasses, brown sugar, soy sauce, cayenne pepper, salt, all spice, ground cinnamon and ground cloves. Blend in a food processor and marinate overnight.

[@chris_1690]

Korean one, good idea! Normal one, not just salt and pepper but salt, pepper and coriander seeds

[@MrEsandSecrets]

Pastrami brisket with mustard rub, mop with mustard, honey, garlic and soy sauce mix.

[@andrewknaff9220]

A chimichurri brisket sounds fantastic!

[@claytonhough3044]

I'd say a Mexican inspired brisket with fajita/taco/chipotle/lime flavours and seasoning. Lime would cut through the fat

[@donscott6431]

Juniper berry/ginger/morita pepper/caramelized onion with pineapple juice and a small amount of tomato paste.

[@DonPandemoniac]

What about a Bourguignon style of marinade? Red wine, thyme, rosemary and garlic. With some grilled onions, mushrooms and carrots as a side.

[@harold2388]

I like to apply a horseradish binder. And brined and inject before placing on the grill.

[@smackabroad123]

I use curry powder with granulated onion and garlic. Then glaze with honey while it cooks. Brisket comes out like candy.

[@bradvilleggiante6657]

A Japanese style brisket with a ramen cook going on too. You then add some of the juices and brisket cuts to the ramen....

[@tyg1434]

I had them all the best Best brisket I ever had was coffee rub brisket and Jamaican jerk rub brisket....hands down the best

[@jamesnobaj758]

I make my own rub with whole cumin seeds and some Korean red chili and you are right, there’s more to salt and pepper. Good luck for more adventure in cooking.

[@jlabunnymom1]

This is really similar to how we cook leg of lamb, or mutton. The spices are perfect with venison, too.

[@michaelrangel1185]

South Texas style mesquite flavor brisket is fantastic!

[@haroldwilliams4018]

I would LOVE to see them to do a Jerk rub brisket!!!!!!!!!!!! Bring that Island heat to a nice chunk of meat!!!!!!!!!!!!

[@Jessmaestro69]

Honey Dijon

[@randyalexander2764]

Howdy from Texas. Great video! Love your channel, and this curry idea is fantastic. To answer your question, as you just showed, Asian flavors with beef are always good, so maybe something like Kung Pao Brisket would be interesting. Thanks!

[@Bigfish1day]

Been cooking my beef, pork and chicken with Jamaican curry for many years. Tried smoking some baby backs on my Kamado with applewood chunks rubbed with Jamaican curry. Damn it was good.

[@Ssskywolf]

And again… i got water in my mouth wile watching the video… 🤤🤤🤤wished I could taste this! 🔥🤤

[@WorldWideWillem-360]

To your question of other brisket dishes. What about the Dutch tradition with Conimex products? Like Soy Sauce (Ketjap), Sambal Manis, etc.Typically applied to pork (koteletjes :) but could be very interesting with brisket... Mmm ........

[@9laserjet]

Beef bourguignon. Make the stew and reduce down to a paste then marinate as with the curry.

[@jeffbyrd7976]

I like cooking brisket, watching others cook brisket, as well as eating...not tired of brisket at all. Thanks.

[@johngrubb1590]

Now that is the best looking brisket i have seen.🤩👍👍👍

[@JohnHeath1612]

this is heaven on a plate! Big fan of beef and a huge fan of curry so this is amazing. Also super jealous of your Masterbuilt smoker, I have an entry level Masterbuilt gas smoker

[@TMac0925]

It’s world peace right here…and I wasn’t even hungry.

[@jeffunrau3958]

Very interesting! Iv been thinking about a horseradish mayo binder then your rub on a brisket or prime rib style beef before smoking could be epic

[@conwaychiefs1372]

Thai Brisket with lots of lemon grass, ginger, and coconut cream 😎🍺

[@santogervais4343]

You are right Morrison has wonderful hair I my have been a little jealous. My hair is almost all gray🥺

[@dres-bbq3569]

looking good, i have a brisket in order now, going to give this a chanche.

[@wolfegod88]

Drooooooool, that's a nice addition to any brisket recipe regiment!!!

[@stephanwalter1467]

I’m from Thailand and never saw curry made like that, but if it is curry to you ok, but it’s nothing like Asian curry it’s may Dutch curry 😂🤣

[@mikewilliamson2899]

I saw a lady on TikTok looking for you, Stephan

[@stephanwalter1467]

I saw a mms. Man looking for you on Twitter

[@thefrozenphotog6780]

Not sure you have it in the Netherlands, but in the States all the craze for awhile was Dr. Pepper jerky. How about a Dr. Pepper Brisket??

[@willmartin4477]

Looks great. Does the paper affect the crispness of the bark.

[@joshschneider9766]

Let this cool entirely. Cut into manageable blocks, shred on a deli slicer, use that as well as minced veg as meat pie filling. Serve with a half pint of Samuel smiths oatmeal stout.

[@exclibrion]

I would like to see asian style Brisket with the fermented bean paste and something that goes well with it.

[@raidazz1]

Dude...... That looked absolutely amazing!

[@dexterm2003]

Thai curry brisket with lemon grass, fish sauce, ginger, galangal, chillies etc.

[@gabrielkahl8898]

Hallo, You have to macke the same stile with the Brazilian Cupim. You will be amazed! ...little TIP from a Brazilian! GBY

[@NELCARM]

I make a lot of curry paste. Often in 10kg batches . If you can find it in your ‘hood there is a brand of curry powder from Malaysia called Baba’s . I think it’s Indian for grandmother.They do it in a meat version in a green packet & yellow for seafood. If you had a look at classic beef rendang recipes you can see a pathway for a brisket cook. Just saying.

[@PubRunner]

Ok this is close to salt and pepper... My go to is equal parts Kosher Salt, Cracked Pepper and garlic granules... It's tastes like garlic butter steak. I will try the curry one tho it sounds amazing.

[@TheBHoky]

I am going to try this on a chuck roast. It is just my wife and myself so I do not need to smoke a whole Brisket.

[@Wimpelmann]

That´s one Happy face right there @ 08:56

[@Yonada]

Try the moroccan spice mix Ras El Hanout for it next time. That's a very different kind of flavour.

[@TheHerson1981]

English mustered rub, than Salt & pepper and garlic,spice's

[@alfreddorkalam5954]

I would do a savoury saffron / lemon / thick yogart w sumac rub

[@r09d98]

Skip the garam masala, add some bay leaves, and you have traditional carne-de-panela from brazil!

[@thibaulddemaret4143]

I would like to see a “brisket oorlog” so a brisket but like in the style of a patatje oorlog.

[@EgmondDekker1]

Oh you mean a fries war love it don't vergeet the "slachtoffers".

[@moistnuggests]

"if You've had enough eating brisket" ...ha..haha...hahahahahahaha

[@dioad1739]

I was not even hungry until I watched this, what’s up Morrison, Teriyaki brisket?

[@tyeager57]

Do you guys ever do seafood?

[@daveevans7438]

Smoked lobster tails 😲🤙

[@tyeager57]

@@daveevans7438 sounds like something I would like to do

[@flytelaw1]

Great video! Mouth is watering…..how about Jerk Chicken, ribs or brisket???….Cheers, guys🥂

[@carlosmonte9597]

Rose Mary, thyme, olive oil, garlic and himalayan salt

[@burmanphd]

I love Apple Butter beef ribs. I had them all the time in Canada. So I'm very curious how that would translate to brisket. And also how they would suit the Dutch palate.

[@markobohning6600]

Italian Style Brisket, with mediterranean herbs.

[@johnkillingbeck1270]

How about Memphis BBQ style brisket.. you guys are awesome 👌

[@ElcomeSoft]

It's official, Pitmaster X has been in my freezer. I have been making brisket curries for ages and storing them in the freezer to be slow-cooked and served with naan or rice, depending on the day. As for crazy brisket, truffle butter brisket would go down a treat!

[@miahzzeebest701]

I want to marinate a brisket in a really good imperial blend/carne asada style marinate.

[@iheleanbeefpatty]

you should try timming meat a bit - fat does not let flavour penetrate meat

[@walhalla254]

07:55 love your knife. Which knife and what brand is it?

[@tonysharing3955]

Make the rendang brisket Roel that will be flavor BooM.

[@TheExplorder]

I'm going to borrow this idea, and cook that tomorrow. Going to the butcher to get myself a piece of brisket right away for marination.

[@tonysharing3955]

@@TheExplorder no problem man. Glad to give you inspiration ✌️

[@tjvolume]

Can you make a cheap select brisket taste great !

[@ciroperrone5947]

How about an Italian brisket, maybe cook it in tomato sauce and then parmesan style finish.

[@michaelharvey7613]

North Carolina Gold BBQ sauce Brisket. North Carolina Gold BBQ sauce has mustard lots of mustard. Please make this.

[@mgmcd1]

Was that cast iron you put that tomato paste in? Nothing like the flavor of steel wool in your marinade. 🤔

[@im4broke643]

Morrison had the best look when tasting! Types of brisket? I've been wondering about that. Strong beef flavor, what goes with that? Mushrooms, onions, garlic, noodles, sour cream...I've made beef stew with a tomato sauce. What does brisket/beef taste like? Most only cook it one way?

[@ejmarkle60]

That smile on Marshall's face says it all

[@BillHartCooks.]

World Peace through food. Now that is Awesome guys!

[@tedsmith3532]

I'm going to try this recipe before I make a recommendation