A whole brisket smoked low and slow over charcoal until tender and deeply flavoured, served with fresh horseradish cream. The long cook that rewards patience.
smokeandsoil.com/recipes/grilled-beef-brisket-with-horseradish
by L Field
Prep
20 min
Cook
5h
Total
5h 20m
Serves
8
Level
Hard
Method
BBQ
For the Brisket
For the Horseradish Cream
Grilled brisket is a different beast from the smoked version — faster, with more char and less smoke ring. It’s about working with direct heat to develop a deep, caramelised crust while keeping the inside tender and juicy. This approach strips back some of the traditional smoke complexity but brings forward the pure, beefy flavour of the cut in a way that’s approachable for an everyday BBQ.
The horseradish cream plays a crucial role here. Its sharp, peppery bite cuts through the brisket’s natural richness, balancing the fat with a clean, fresh note. We use crème fraîche as a base to lend a subtle creaminess without overpowering the palate, while radish and Dijon mustard add texture and depth. Together, they elevate the dish without fuss or unnecessary embellishment.
This recipe leans on a solid understanding of your grill setup — a two-zone fire, careful temperature control, and the use of a probe thermometer to monitor the meat’s internal heat precisely. It’s a methodical process that rewards patience and attention to detail, making it well suited to those who appreciate the craft behind cooking over fire. The result is a straightforward, seasonal dish that aligns with our ethos: clean, whole-food cooking that respects both ingredient and technique.
For the Brisket
For the Horseradish Cream
Health Notes
Beef is a dense source of protein, iron, and B vitamins. Fattier cuts like ribeye and brisket are more calorie-dense — portion size is worth considering if you're eating them regularly. Leaner cuts like sirloin and rump offer much of the nutrition with less fat.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
560
kcal
42g
protein
8g
carbs
36g
fat
Values are estimates and vary with portion size and preparation.
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Brisket Preparation and Rub
Pat the brisket flat dry with kitchen paper. Trim any hard, excess fat from the surface, aiming for a thin, even layer (approx. 3-5mm) of fat cap remaining. Combine the salt, pepper, garlic powder, and smoked paprika to create the rub. Apply the rub evenly and liberally to all sides of the brisket. Allow the brisket to sit at room temperature for 30 minutes while you prepare the grill.
Grill Setup and Stabilisation
Set up your Weber Master-Touch for indirect heat. Create a two-zone fire by banking lit briquettes on one side of the charcoal grate. A “snake method” or a simple pile contained by charcoal baskets will work. Aim for a pit temperature of 135°C to 150°C (275°F to 300°F). Place 2-3 wood chunks directly onto the lit briquettes. Close the lid and allow the grill to stabilise for 15-20 minutes.
The Smoke Phase
Place the brisket flat on the cooking grate, fat-side up, on the indirect heat side (away from the coals). Insert the meat probe into the thickest part of the flat. Maintain the pit temperature by adjusting the top and bottom vents. Add a fresh wood chunk every hour for the first three hours. Cook until the internal temperature reaches 77°C (170°F). This phase typically takes 3-4 hours.
The Wrap (Texas Crutch)
Once the brisket hits 77°C (170°F), it will likely enter the “stall.” Remove the brisket from the grill. Wrap it tightly in two layers of heavy-duty aluminium foil or butcher paper. Return the wrapped brisket to the indirect side of the grill. The wrap helps to push the internal temperature past the stall and retains moisture.
The Finish and Tenderness Check
Continue cooking the wrapped brisket until the internal temperature reaches 93°C to 96°C (200°F to 205°F). More importantly, check for tenderness: the probe should slide into the meat with almost no resistance, feeling like soft butter. This final phase will take another 2-4 hours.
The Critical Rest
Remove the brisket from the grill and, without unwrapping it, place it in an empty cooler or a warm oven (turned off). Allow the brisket to rest for a minimum of 90 minutes, and ideally two hours. This resting period is non-negotiable; it allows the muscle fibres to relax and reabsorb the juices, ensuring a tender final product.
Slice and Serve
While the brisket rests, prepare the horseradish cream by combining all ingredients in a small bowl. Slice the brisket against the grain into pencil-thick slices. Serve immediately with the horseradish cream.
Slice and Serve
While the brisket rests, prepare the horseradish cream by combining all ingredients in a small bowl. Slice the brisket against the grain into pencil-thick slices. Serve immediately with the horseradish cream.
Health Notes
Beef is a dense source of protein, iron, and B vitamins. Fattier cuts like ribeye and brisket are more calorie-dense — portion size is worth considering if you're eating them regularly. Leaner cuts like sirloin and rump offer much of the nutrition with less fat.
Per serving (estimate)
560
kcal
42g
protein
8g
carbs
36g
fat
probe
An instant-read thermometer is the single most reliable tool for achieving precise cooking results over fire. At Smoke & Soil, we champion clean, whole-food cooking that honours seasonal ingredients and respects the natural flavours of your produce. This thermometer fits perfectly into that ethos by taking the guesswork out of doneness, allowing you to cook meats, fish, and even vegetables to perfection every time. It is indispensable for ensuring food safety, particularly with poultry, where undercooking can pose health risks. It also speeds up weeknight cooking by giving you immediate temperature feedback, so you never have to second guess whether your food is ready. Using an instant-read thermometer correctly is as important as owning one. Insert the probe into the thickest part of the meat, avoiding bones which conduct heat differently and give false readings. Take multiple readings to confirm consistency, especially with larger cuts. This tool is not just for meat; it can help you nail the perfect temperature for everything from bread to custards, supporting a wide range of fire-cooking techniques. It is a straightforward way to elevate your BBQ game without fuss or guesswork. The instant-read thermometer embodies the no-nonsense, practical approach Smoke & Soil stands for. It is a tool that rewards attention to detail and encourages respect for the ingredients and the cooking process. Investing in a good quality, fast-reading model will pay dividends in flavour, texture, and safety. It also complements other techniques like carryover cooking and indirect heat methods, making it a versatile addition to your BBQ toolkit.
Written by
L Field
