Smoked Brisket, Mushroom Duxelles & Horseradish Aioli Recipe

Trim and season

Trim excess hard fat from the brisket, leaving a thin fat cap about 3–5 mm thick. Pat brisket dry. Rub the yellow mustard evenly over all surfaces as a binder. In a bowl, combine kosher salt, brown sugar, black pepper, garlic powder and onion powder. Rub the dry mix all over the brisket, pressing to adhere.

Prepare smoker

Preheat smoker to a stable 110–120°C (225–250°F). Soak wood chips briefly if using chips; otherwise use chunks. Place a drip pan in the smoker and add 250 ml beef broth or water to keep meat moist.

Smoke the brisket

Place brisket fat-side up on the smoker grate. Insert a probe thermometer into the thickest part of the flat, avoiding fat pockets. Smoke until internal temperature reaches about 70°C (160°F); this initial smoke typically takes 4–6 hours depending on size and smoker. Maintain steady temperature and replenish wood/charcoal as needed.

Wrap and finish

When the brisket hits ~70°C (160°F) and has a good dark bark, wrap tightly in butcher paper or foil with the drip pan juices and return to the smoker or transfer to an oven set to 135°C (275°F). Continue cooking until internal temperature reaches 92–96°C (197–205°F) and probe slides in with little resistance — usually another 4–8 hours. Time varies; use temperature and feel, not clock alone.

Rest and slice

Remove wrapped brisket and let rest, undisturbed, for at least 1 hour (up to 2 hours) in a cooler or warm oven turned off. Unwrap, reserve juices. Slice the brisket across the grain into 3–5 mm slices for serving or thicker for sandwiches. Keep warm with reserved juices.

Prepare mushrooms

Finely chop mushrooms — a food processor pulse works well; avoid pureeing. Place chopped mushrooms in a colander and sprinkle a pinch of salt; let drain for 10 minutes to release excess moisture, then squeeze gently or press to remove as much liquid as possible.

Cook aromatics

In a large skillet over medium heat, melt the butter. Add minced shallots and sauté 2–3 minutes until translucent. Add minced garlic and cook 30–45 seconds until fragrant.

Reduce mushrooms

Add chopped mushrooms to the skillet and increase heat to medium-high. Stir frequently; mushrooms will release liquid. Cook until liquid evaporates and mushrooms begin to brown lightly, about 8–12 minutes.

Deglaze and finish

Add the white wine to deglaze the pan, scraping any brown bits. Continue cooking until wine mostly evaporates. Stir in thyme, cream (if using), salt and pepper. Cook another 1–2 minutes until the mixture is cohesive and fairly dry. Taste and adjust seasoning. Remove from heat and let cool slightly before assembly.

Combine ingredients

In a bowl, whisk together mayonnaise, prepared horseradish, lemon juice, Dijon mustard, grated garlic and olive oil until smooth. Season with salt and black pepper.

Adjust heat and chill

Taste and add more horseradish if you want more heat (start conservatively; horseradish can intensify as it chills). Cover and refrigerate at least 30 minutes to let flavors meld. Keeps in fridge up to 5 days.

Warm components

If brisket slices have cooled, warm gently in a covered pan with a splash of reserved juices over low heat so they remain moist. Warm toasted bread slices lightly if serving with bread.

Build plates or sandwiches

To serve open-faced: spread a tablespoon of horseradish aioli on each toasted slice, layer 2–3 slices of brisket, top with a spoonful of warm mushroom duxelles, scatter a few greens and a little pickled red onion, then finish with chopped parsley. For sandwiches: spread aioli on both bread halves, add greens, brisket and a generous layer of duxelles.

Garnish and serve

Finish with a grind of black pepper and an extra dollop of aioli on the side. Serve immediately while brisket is warm. Leftover components can be refrigerated separately and reheated gently.